b'Shrimp and Scallops in Curry SauceGamberi e cappesante con il curryMarco Polo would be proud of this recipe. All that traveling to find theCurry Sauceperfect curry mix, while1 pound shrimp, shelled and deveinedmost of us today just1 pound sea scallops (large ones)12 tablespoon saltdrive down to our local12 tablespoon pepper3 tablespoons floursupermarket. 1 tablespoon paprika 6 tablespoons extra-light olive oil2 tablespoons sun-dried tomatoes, chopped6 garlic cloves, thickly cut1 cup frozen lima beansChefs Tip 14 pound pancetta, cut in 14-inch diceDepending on where1 small bunch scallions, sliced (both green and white pieces)12 cup brandyyou live, it is sometimes difficult to get freshMake the Curry Sauce and keep warm.shrimp. ere areMix the flour, salt, pepper, and paprika in a bowl. Dredge the scallops and the shrimp in the flour wonderful products nowmixture and pat well to shake off the excess flour. Heat the 4 tablespoons oil in a large saut pan over high heat, and cook the shrimp and the scallops in batches for about 1 to 2 minutes per side. Using a available in your foodslotted spoon, move the shrimp and scallops to another bowl.stores, offering cleaned,Discard the oil in the pan, add 2 more tablespoons of extra-light olive oil, garlic, sun-dried tomatoes, raw frozen shrimp. Ilima beans, pancetta, and scallions. Cook over medium-low heat for 4 to 5 minutes.have been very happyPour the brandy and stir well to dislodge the brown bits at the bottom of the pan. Cook for with this product, and2 minutes.would pull a bag out ofAdd the Curry Sauce and bring to a boil, stirring well. Add the shrimp and scallops, reduce heat the freezer in the middleto a simmer and cook for 3 to 4 minutes.of a rainstorm, and cookServe this dish over boiled rice or mashed potatoes.up a fine Sicilian meal. nove 46'