1 Tbsp olive oil
1 large red bell pepper, seeded and chopped
2 ounces thickly sliced prosciutto, finely chopped
6 large garlic cloves, minced
1 1/4 c chicken broth
3 Tbsp dry sherry
3/4 tsp sweet paprika
1/4 tsp crushed red pepper
1 1/2 lbs bay scallops
2 tsp cornstarch
1/4 tsp salt
chopped parsley for garnish
- In a 12-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and cook, stirring often, until the pepper begins to brown, about 4 minutes. Add the prosciutto and garlic and reduce heat to medium-low. Cook until the garlic softens, about 1 minute.
- Stir in the chicken broth, sherry, paprika, and crushed red pepper and partially cover. Bring to a simmer and cook for 3 minutes. Add the scallops, cover, and cook for 1 minute.
- Transfer about 1/4 c of the cooking liquid to a small bowl. Add the cornstarch and whisk until dissolved. Pour into the skillet and cook until the sauce thickens and the scallops are firm and opaque, about 1 minute. Do not overcook the scallops. Season with salt, and serve.
Rick Rodgers, On Rice. (San Francisco: Chronicle Books, 1997), 38.
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© 2000 Rebecca J. Stevenson