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1
Place oven rack at center of oven and preheat broiler.
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2
Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes.
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3
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.
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4
Stir in cream and heat through.
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5
Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
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6
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.
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7
It will continue to crisp as it cools.
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8
In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil.
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9
Spread over baguette and place under broiler until toasty.
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10
Switch oven to 400 degrees F.
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11
Heat a skillet or cast iron pan over high heat.
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12
Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil.
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13
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.
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14
While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove.
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15
Add spinach and wilt into skillet.
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16
Season greens with salt and pepper.
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17
Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.
