Shrimp and Scallops in Curry Sauce

Gamberi e cappesante con il curry

Cooking With Nick Stellino
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Ingredients:

Curry Sauce
1 pound shrimp, shelled and deveined
1 pound sea scallops (large ones)
1⁄2 tablespoon salt
1⁄2 tablespoon pepper
3 tablespoons flour
1 tablespoon paprika
6 tablespoons extra-light olive oil
2 tablespoons sun-dried tomatoes, chopped
6 garlic cloves, thickly cut
1 cup frozen lima beans
1⁄4 pound pancetta, cut in 1⁄4-inch dice
1 small bunch scallions, sliced (both green and white pieces)
1⁄2 cup brandy

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Serves 4-6
Printable Version
Make the Curry Sauce and keep warm.
Mix the flour, salt, pepper, and paprika in a bowl. Dredge the scallops and the shrimp in the flour mixture and pat well to shake off the excess flour. Heat the 4 tablespoons oil in a large sauté pan over high heat, and cook the shrimp and the scallops in batches for about 1 to 2 minutes per side. Using a slotted spoon, move the shrimp and scallops to another bowl.
Discard the oil in the pan, add 2 more tablespoons of extra-light olive oil, garlic, sun-dried tomatoes, lima beans, pancetta, and scallions. Cook over medium-low heat for 4 to 5 minutes.
Pour the brandy and stir well to dislodge the brown bits at the bottom of the pan. Cook for 2 minutes.
Add the Curry Sauce and bring to a boil, stirring well. Add the shrimp and scallops, reduce heat to a simmer and cook for 3 to 4 minutes.
Serve this dish over boiled rice or mashed potatoes.
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