Scallops in sherry-garlic sauce with prosciutto
0
- Prep Time10 min
- Total Time10 min
- Makes3 to 4 servings
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 33.1g, Carbohydrates 10.9g, Fat 6.4g, Fibre 0.7g, Sodium 796mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.