Scallops Bonne Femme and Spinach With Crispy Prosciutto
- Ready In:
- 30mins
- Ingredients:
- 21
- Serves:
-
4
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 & 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
directions
- Place oven rack at center of oven and preheat broiler.
- Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes.
- 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.
- Stir in cream and heat through.
- Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
- 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.
- In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty.
- Switch oven to 400 degrees F.
- Heat a skillet or cast iron pan over high heat.
- Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil.
- 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.
- While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove.
- Add spinach and wilt into skillet.
- Season greens with salt and pepper.
- Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Me, don't throw up!
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket">
<img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">
<style>body { background: url("http://totallyskewed.files.wordpress.com/2009/03/mpj042311900001.jpg?w=527&h=614");background-repeat: repeat; }</style>