Ingredients
- 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 white wine
- 1/2 cup chicken stock
- 1 cup cream
- Freshly grated nutmeg, to taste
- Salt and freshly ground black pepper
- 1 or 2 dashes hot sauce
- 8 slices prosciutto
- 1 clove garlic, grated
- 2 fresh thyme sprigs, leaves chopped
- 3 to 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
Food Network Invites You To Try This Scallops Bonne Femme And Spinach With Crispy Prosciutto Recipe From Rachael Ray.
Food Network
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