Scallops in Sherry-Garlic Sauce w/ Prosciutto

1 tbsp (15 mL) olive oil
1 to 2 sweet peppers, chopped
6 large garlic cloves, minced
2 oz (60 g) thickly sliced prosciutto, finely chopped, about 1/2 cup (125 mL)
1 cup (250 mL) chicken broth or bouillon
3 tbsp (45 mL) dry sherry
3/4 tsp (4 mL) paprika
1/4 tsp (1 mL) hot red chili flakes
1-1/2 lbs (750 g) small bay or sea scallops
3 tbsp (45 mL) cornstarch
1/4 tsp (1 mL) salt (optional)

http://food.chatelaine.com/Recipes/View/Scallops_in_sherry_garlic_sauce_with_prosciutto

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.