Scallops in Sherry-Garlic Sauce w/ Prosciutto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp (15 mL) olive oil1 to 2 sweet peppers, chopped6 large garlic cloves, minced2 oz (60 g) thickly sliced prosciutto, finely chopped, about 1/2 cup (125 mL)1 cup (250 mL) chicken broth or bouillon3 tbsp (45 mL) dry sherry3/4 tsp (4 mL) paprika1/4 tsp (1 mL) hot red chili flakes1-1/2 lbs (750 g) small bay or sea scallops3 tbsp (45 mL) cornstarch1/4 tsp (1 mL) salt (optional)
1. Heat oil in a large non-stick frying pan set over medium heat. Add peppers, garlic and prosciutto and stir often for 3 minutes.
2. Stir in broth, sherry, paprika and chili flakes. Boil, uncovered, over medium-high heat to reduce broth, stirring occasionally, for 4 minutes.
3. 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.
4. Dissolve cornstarch in 1 tablespoon (15 mL) cold water. Add scallops to boiling broth. Then whisk in cornstarch mixture.
5. 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.
6. Serve over rice in individual soup bowls. Sprinkle with parsley.
Serving Size: 3 to 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGIAFRECKLES.
2. Stir in broth, sherry, paprika and chili flakes. Boil, uncovered, over medium-high heat to reduce broth, stirring occasionally, for 4 minutes.
3. 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.
4. Dissolve cornstarch in 1 tablespoon (15 mL) cold water. Add scallops to boiling broth. Then whisk in cornstarch mixture.
5. 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.
6. Serve over rice in individual soup bowls. Sprinkle with parsley.
Serving Size: 3 to 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGIAFRECKLES.
Nutritional Info Amount Per Serving
- Calories: 289.7
- Total Fat: 8.5 g
- Cholesterol: 67.0 mg
- Sodium: 1,173.4 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.4 g
- Protein: 32.7 g
Member Reviews