Stir-Fried Scallops and Ham

Total time: 10 minutes
     The sweetness of shellfish pairs very well with the salty ham.  Small bits of ham are often used as flavorings in Chinese foods.  I buy frozen scallops, which are less expensive than fresh.  You could also use small, bay scallops, which will cook very fast or shrimp.

 Ingredients:

• 10oz (300gr) large scallops
• 4 slices Prosciutto, (3.5oz, 100gr) or other dry-cured ham, Bayonne, Serrano
• 1 tsp minced fresh ginger
• 1 tbs dry sherry
• 2 tsp soy sauce
• 3 tsp olive oil
• 1 tsp sesame oil
• 1 tsp cornstarch (maizena) dissolved in 2 tbs water

 Instructions:

• Cut ham slices into thick strips.
• Dissolve cornstarch in water.
• Stir sherry and soy sauce into cornstarch mixture.
• Heat a large nonstick skillet over medium-high heat.
• When hot add 2 tsp olive oil, ham and stir-fry until crisp.
• Remove ham and set aside.  Add remaining 1 tsp olive oil and sesame oil to skillet.
• Add scallops and stir-fry quickly until scallops turn opaque. Some scallops will release water when cooked, causing them to steam rather than fry. Be sure to use a large skillet, giving them plenty of room. Turn the heat to high after adding the scallops if they don't start to sizzle.
• Return ham to skillet, add cornstarch mixture and stir until it's hot, thick and coating the scallops, less than a minute. 
• Serve immediately.