SCALLOPS WITH SERRANO HAM

By jarren

Can substitute prosciutto or Westphalian ham

Ingredients

• 3 tbsp extra-virgin olive oil 45 mL
• 1/2 cup finely sliced shallots 75 mL
• 2 oz Serrano ham, finely diced 60 g
• 3 tbsp dry white wine 45 mL
• 2 tbsp minced fresh parsley 30 mL
• 1/4 tsp smoked or sweet paprika 1 mL
• 1 lb large sea scallops 500 g
• 1/4 cup cornstarch 60 mL

Details

Servings 24

Preparation

Step 1

In small skillet, heat half of the oil over medium- high heat; fry shallots until lightly browned, about 2 minutes. Add ham; saute for 15 seconds. Stir in wine and cook until liquid is almost evaporated. Stir in parsley and paprika. Transfer to bowl.

Slice each scallop in half crosswise. Let drain on paper towels for at least 5 minutes. Place cornstarch in shallow dish; dip both sides of each scallop piece in cornstarch.

In large nonstick skillet, heat remaining oil over medium-high heat; cook scallops, turning once, until just barely cooked through, 2 to 3 minutes. Top with ham mixture.