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Scallops Bonne Femme and Spinach with Crispy Prosciutto (Rachael Ray) Recipe

Scallops Bonne Femme and Spinach with Crispy Prosciutto (Rachael Ray) Recipe

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Scallops Bonne Femme and Spinach with Crispy Prosciutto (Rachael Ray)

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Ingredients:

Serving

5 tbsp extra-virgin olive oil, divided
1 large shallot, finely chopped
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 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 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	705.5 Kcal (2954 kJ)
Calories from fat	458.32 Kcal
		% Daily Value*
Total Fat	50.92g	78%
Cholesterol	84.35mg	28%
Sodium	460.43mg	19%
Potassium	514.91mg	11%
Total Carbs	46.12g	15%
Sugars	6.61g	26%
Dietary Fiber	6.25g	25%
Protein	13.64g	27%
Vitamin C	30.9mg	51%
Vitamin A	1.6mg	54%
Iron	5mg	28%
Calcium	249.2mg	25%

Amount Per 100 g
Calories	168.69 Kcal (706 kJ)
Calories from fat	109.59 Kcal
		% Daily Value*
Total Fat	12.18g	78%
Cholesterol	20.17mg	28%
Sodium	110.09mg	19%
Potassium	123.12mg	11%
Total Carbs	11.03g	15%
Sugars	1.58g	26%
Dietary Fiber	1.49g	25%
Protein	3.26g	27%
Vitamin C	7.4mg	51%
Vitamin A	0.4mg	54%
Iron	1.2mg	28%
Calcium	59.6mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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