Ingredients

• 1 tablespoon butter
• 2 tablespoons minced peeled fresh ginger
• 4 large garlic cloves, minced
• 1 tablespoon curry powder
• 1 1/2 pounds uncooked large shrimp, peeled, deveined
• 1 pound sea scallops
• 6 green onions, chopped
• 1 cup whipping cream
• 1 teaspoon grated lemon peel
• 1 1/2 cups long-grain white rice, freshly cooked
• 1/2 cup chopped fresh cilantro

Instructions

1. Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.