Lemon grass fettuccini with seared shrimp and scallops A recipe from <a href="https://www.wefacecook.com/international/cuisine/Vietnam">Vietnam</a>

Ingredients

• 2 red peppers
• 2 (10 oz) cans condensed chicken broth
• 4 inch (10 cm) piece fresh unpeeled ginger, thinly sliced, about 1 cup (250 mL)
• 6 to 8 stalks lemongrass, about 2 bunches
• 2 cups container whipping or table cream
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 tablespoons freshly squeezed lemon juice (optional)
• 1 tablespoon salt
• 1 pound bay or sea scallops
• 1 pound frozen or defrosted, raw shelled medium-size shrimp
• 2 pounds fettuccine
• 1 tablespoon ( 15 ml) each of butter and vegetable oil