Scallops Bonne Femme and Spinach with Crispy Prosciutto

Scallops Bonne Femme and Spinach with Crispy Prosciutto
21 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 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
Nutrition
1169
58% daily value
4 servings
                                       
                                           
     

Fat

107% 70

Saturated

163% 33

Trans

- 1

Monounsaturated

- 27

Polyunsaturated

- 6

Carbs

27% 81

Carbs (net)

- 74

Fiber

30% 7

Sugars

- 11

Sugars, added

- 0

Protein

105% 52

Cholesterol

71% 212

Sodium

101% 2422

Calcium

30% 298

Magnesium

48% 203

Potassium

37% 1746

Iron

56% 10

Zinc

47% 5

Phosphorus

153% 1069

Vitamin A

110% 994

Vitamin C

48% 43

Thiamin (B1)

98% 1

Riboflavin (B2)

84% 1

Niacin (B3)

72% 12

Vitamin B6

63% 1

Folate equivalent (total)

115% 459

Folate (food)

- 331

Folic acid

- 75

Vitamin B12

140% 3

Vitamin D

333% 50

Vitamin E

42% 6

Vitamin K

526% 631

Sugar alcohols

- 0

Water

- 476
Comments
 
×