1/4 cup oriental sesame oil
25 large shrimp, shelled and deveined
1 pound sea scallops, rinsed
2 tablespoons chopped, peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon chopped, dried red chilies
2/3 cup chopped red bell pepper
2/3 cup chopped green bell pepper
2/3 cup chopped yellow bell pepper
1/2 cup dry white wine
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon chopped fresh
coriander [cilantro]
2 tablespoons fresh lemon juice
1 cup roasted cashews
1/2 cup unsalted butter, in bits
Chopped scallion

In a large skillet or wok heat oil over moderately high heat until hot but not smoking. Stir-fry shrimp and scallops 3 minutes or until just cooked through. Transfer them with slotted spoon to a bowl.
In remaining oil stir-fry gingerroot, garlic, shallot, chilies and bell peppers 2 minutes. Add wine, vinegar, soy sauce, coriander, lemon juice and any juices that have accumulated from shrimp and scallops. Boil mixture until the liquid is reduced by half. Add cashews and whisk in butter a little at a time. Return shrimp and scallops to skillet and cook over moderately high heat, stirring, for 1 minute or until heated through. Transfer to serving dish and garnish with scallion. Serves 8.