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Ingredients
- 5 tbsp extra virgin olive oil, divided
- 1 large shallot
- 12 button mushrooms, thinly sliced
- 8 tbsp butter, divided
- 1 tbsp 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 basil leaves, chopped
- 1 baguette, split and halved
- 20 large sea scallops, trimmed of any connective tissue and patted dry
- Handful parsley leaves, chopped
- 1 clove garlic, cracked from skin
- 1 lb triple washed spinach, stems removed.
Details
Preparation
Step 1
Place oven rack at center of oven and preheat broiler.
Heat 2 tbsp olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tbsp 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 nutmet, salt, pepper and a couple dashes hot sauce, then reduce heat to low.
In a small bowl, combine the remaining 6 tbsp butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
Heat skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tbsp 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 6-7 minutes untilbrown and bubbly.
While scallops cook, heat remaining 2 tbsp 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.
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