Day 24: Valentine's Day Dinner

I am way behind with my blogging. Notice it's March 5th, and I'm blogging about Valentine's Day. This seems like a million years ago. Since Valentine's Day was on a Monday this year, we actually celebrated Valentine's Day the Saturday before and went to Grace for dinner. Of course, you can't let the actual day pass without a little something special for your sweetheart. This Valentine's Day I made scallops. It varied slightly from this recipe because the only scallops CM had left in the store when I got there were bacon wrapped. No problemo. We love bacon!

Scallops Bonne Femme and Spinach with Crispy Prosciutto

Recipe courtesy Rachael Ray, 2007

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

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
• Handful parsley leaves, chopped
• 1 clove garlic, cracked from skin
• 1 pound 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 incream 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 overbaguette 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 crushedgarlic, 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.