Scallops in sherry-garlic sauce with prosciutto

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PREP TIME

10 min

Makes

3 to 4 servings

* PLUS Cooking time: 10 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 to 2 bell peppers , chopped
  • 6 large garlic cloves , minced
  • 60 g thickly sliced prosciutto , finely chopped, about 1/2 cup
  • 1 cup chicken broth , or bouillon
  • 3 tbsp dry sherry
  • 3/4 tsp paprika
  • 1/4 tsp hot red-chili flakes
  • 750 g small bay or sea scallops
  • 3 tbsp cornstarch
  • 1/4 tsp salt , optional

Instructions

  • Heat oil in a large non-stick frying pan set over medium heat. Add peppers, garlic and prosciutto and stir often for 3 minutes. Stir in broth, sherry, paprika and chili flakes. Boil, uncovered, over medium-high heat to reduce broth, stirring occasionally, for 4 minutes. Meanwhile, if scallops are frozen, do not thaw; simply run under cold water to remove ice crystals, then pat dry with paper towels. If using large sea scallops, cut into 4 pieces. Dissolve cornstarch in 1 tablespoon (15 mL) cold water. Add scallops to boiling broth. Then whisk in cornstarch mixture. Stir gently over medium-high heat until sauce thickens a little and scallops are firm and opaque, about 3 minutes for fresh and 4 minutes for frozen scallops. Taste and stir in salt, if needed. Serve over rice in individual soup bowls. Sprinkle with parsley.

Nutrition (per serving)

  • Calories
  • 247,
  • Protein
  • 33.1 g,
  • Carbohydrates
  • 10.9 g,
  • Fat
  • 6.4 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 796 mg.

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