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.
- 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
- 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.