Scallops Bonne Femme with Crispy Prosciutto

Ingredients
3 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
8 button mushrooms, thinly sliced
2 tablespoons butter
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
4 slices prosciutto
10 large sea scallops, trimmed of any connective tissue and patted dry
1/2 cup plain bread crumbs
Handful parsley leaves, chopped

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.

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.

Serve scallops topped with broken pieces of crispy prosciutto. Server steamed vegetables and a salad on the side.