Scallops Bonne Femme And Spinach With Crispy Prosciutto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 5 tablespoons extra virgin olive oil, divided
• 1 large shallot, finely chopped
• 12 button mushrooms, thinly sliced
• 8 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• 1/2 cup dry wine
• 1/2 cup chicken stock
• 1 cup cream
• freshly grated nutmeg, to taste
• salt & freshly ground black pepper
• 1 -2 dash hot sauce
• 8 slices prosciutto
• 1 garlic clove, grated
• 2 fresh thyme sprigs, leaves chopped
• 3 -4 fresh basil leaves, chopped
• 1 baguette, split and halved
• 20 large sea scallops, trimmed of any connective tissue and patted dry
• 1 cup plain breadcrumbs
• fresh parsley leaves, chopped
• 1 garlic clove, cracked from skin
• 1 lb triple washed spinach, stems removed

Recipe

• 1 place oven rack at center of oven and preheat broiler.
• 2 heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes.
• 3 add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble.
• 4 stir in cream and heat through.
• 5 season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
• 6 while the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. it will continue to crisp as it cools.
• 7 in a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. spread over baguette and place under broiler until toasty.
• 8 switch oven to 400 degrees f.
• 9 heat a skillet or cast iron pan over high heat.
• 10 season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil.
• 11 sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
• 12 while scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove.
• 13 add spinach and wilt into skillet.
• 14 season greens with salt and pepper.
• 15 serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.