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

Gamberi e cappesante con il curry

Serves 4-6

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.