SCALLOPS BONNE FEMME AND SPINACH WITH CRISPY PROSCIUTTO

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Scallops Bonne Femme and Spinach with Crispy Prosciutto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

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
1 clove garlic, cracked from skin
Handful parsley leaves, chopped
1 pound triple washed spinach, stems removed

Steps:

  • 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.

Celiwe Mazibuko
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I love this recipe! The scallops are always cooked perfectly and the sauce is so creamy and flavorful. I highly recommend it!


Ishika Hiranya
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This is a great recipe for a quick and easy weeknight meal. The scallops cook in just a few minutes and the sauce is very simple to make.


Kingivanofgames ROBLOX AND MORE
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I'm not a fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was very flavorful.


Prem Gurung
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This dish is a bit pricey to make, but it's worth it for a special occasion.


Mohan Yare
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The scallops were a bit tough, but the sauce was delicious. I think I'll try using a different type of scallop next time.


michael bass
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I followed the recipe exactly and the dish turned out great. I highly recommend it!


Shankar Khatri
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This is one of my favorite recipes! It's so easy to make and it always turns out perfect.


Motisham ch
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I'm not a big fan of scallops, but I really enjoyed this dish. The sauce was creamy and flavorful, and the crispy prosciutto added a nice touch.


Breighton Claymore
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The sauce was a bit bland for my taste, but the scallops were cooked perfectly.


md niloy gaming
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Wow!


Nontse
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This dish is so easy to make and it's always a hit with my family. I love that I can use frozen scallops, which makes it a great weeknight meal.


Sharma Rupesh
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The scallops were a bit overcooked, but the sauce was delicious. I think I'll try cooking the scallops for a shorter amount of time next time.


Abood Albalushi
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This dish was absolutely delicious! The scallops were cooked perfectly and the sauce was flavorful and creamy. The crispy prosciutto added a nice touch of texture and saltiness. I will definitely be making this again!