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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp and scallops; pat dry with paper towels. Set aside.
Cook pasta according to package directions; drain. Cover and keep warm. Meanwhile, in a small bowl, stir together apricot nectar, soy sauce, cornstarch and ginger; set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add mushrooms and carrots; stir-fry for 2 minutes. Add bok choy and green onions; stir-fry for 2 minutes more. Remove vegetables with a slotted spoon. In a medium bowl, toss shrimp and scallops with curry powder. Add the remaining 1 tablespoon oil and the seafood to the pan. Cook and stir for 2 to 3 minutes or until seafood is opaque; push from center of pan.
Stir apricot nectar mixture; add to center of pan. Cook and stir until thickened and bubbly. Return vegetables to skillet. Stir all ingredients together to coat with sauce. Heat through.
To serve, spoon seafood mixture over hot cooked pasta.