Scallops in sherry-garlic sauce with prosciutto
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* PLUS Cooking time: 10 minutes
1 to 2
, finely chopped, about 1/2 cup
, or bouillon
hot red-chili flakes
small bay or sea
- 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)
- 33.1 g,
- 10.9 g,
- 6.4 g,
- 0.7 g,
- 796 mg.