Food > Recipe Directory > Courses/Meal Type > Appetizers > Scallops with Serrano Ham
Scallops with Serrano Ham Recipe
Scallops with Serrano Ham
- Photography by
Ingredients
- 3 tbsp (45 mL) extra-virgin olive oil
- 1/3 cup (75 mL) finely sliced shallots 75 mL
- 2 oz (60 g) Serrano ham, finely diced
- 3 tbsp (45 mL) dry white wine
- 2 tbsp (30 mL) minced fresh parsley
- 1/4 tsp (1 mL) smoked or sweet paprika
- 1 lb (500 g) large sea scallops
- 1/4 cup (60 mL) cornstarch
Preparation
In small skillet, heat half of the oil over medium-high heat; fry shallots until lightly browned, about 2 minutes. Add ham; sauté 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.
Makes about 24 pieces.
- Serving(s)
- 24
| Per piece: about | |
|---|---|
| Calories | 41 |
| Protein | 4 g |
| Fat (total) | 2 g |
| Carbohydrate | 2 g |
| Cholesterol | 7 mg |
| Sodium | 61 mg |
| Calcium | 1 % RDI |
| Iron | 1 % RDI |
| Vitamin A | 1 % RDI |
| Folate | 1 % RDI |
Also in this menu:
Source
Homemakers Magazine: Dec./Jan. 2006
Comments
get your
Download of the Month
Weekly meal budget tracker
Could you cut your grocery bill without sacrificing nutrition, variety and taste? Find out by pricing out how much you're spending on your average dinner meal.
Download now!Contests
Partners
Transcontinental Media contact information
Médias Transcontinental
- Street Address
- 1100 Boulevard René-Lévesque Ouest
- Extended Address
- 24th floor
- Locality
- Montréal
- Region
- QC
- Country
- CA
- Postal Code
- H3B 4X9
- Latitude
- 45°29' 55" N
- Longitude
- 73°34' 13" W
- Work
- +1 514 392 9000
- Fax
- +1 514 392 1489