Scallops in Sherry-Garlic Sauce:
4½ cups hot cooked rice
1 tbs olive oil (Extra Virgin)
1 large red bellpepper, seeded and chopped
2 oz thickly sliced prosciutto, finely chopped (about ½ cup)
6 large garlic cloves, minced
1 ¼ cups low-sodium canned chicken broth or homemade
3 tbs dry sherry, such as manzanilla
¾ tsp sweet Spanish or Hungarian paprika
¼ tsp crushed red pepper or freshly ground black pepper
1½ pounds bay scallops
2 tsp cornstarch
¼ tsp salt, or to taste
Chopped parsley, for garnish
In a large 12-inch skillet, heat the oil over medium-high heat.
Add the bell pepper and cook, stirring often, until it begins to
brown, about four minutes. add the prosciutto and garlic and reduce
the heat to medium-low. Cook until the garlic softens, about one minute.
Stir in the chicken broth, sherry, paprika and crushed red pepper and
partially cover. Bring to a simmer and cook for three minutes. Add the
scallops, cover and cook for one minute.
Transfer about one-fourth of the cooking liquid to a small bowl Add the
cornstarch and whisk to dissolve. Pour the liquid back into the skillet
and cook until the sauce thickens and the scallops are firm and opaque,
about one minute. Do not overcook the scallops. Season with salt.
Spoon the rice into individual soup bowls and top with the scallops and
sauce. Sprinkle with parsley and serve immediately.
Serves four to six.
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