Scallops Bonne Femme And Spinach With Crispy Prosciutto

Ingredients

  • 5 tablespoons extra virgin olive oil (EVOO), divided
  • 1 large shallot, finely chopped
  • 12 button mushrooms, thinly sliced
  • 8 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 1 cup cream
  • Freshly grated nutmeg, to taste
  • Salt and freshly ground black pepper
  • 1-2 dashes hot sauce
  • 8 slices prosciutto
  • 1 clove garlic, 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 bread crumbs
  • Handful parsley leaves, chopped
  • 1 clove garlic, cracked from skin
  • 1 pound triple washed spinach, stems removed

Description

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