Scallops in sherry-garlic sauce with prosciutto


  • Prep Time10 mins
  • Total Time10 mins
  • Makes3 to 4 servings
*PLUS Cooking time: 10 minutes


  • 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


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