Best Scallops Bonne Femme And Spinach With Crispy Prosciutto Recipes

Scallops Bonne Femme (Scallops in White Wine Sauce) image

Provided by Shawn C

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1/4 cup chopped onion
1 lb sea scallops
1/2 lb fresh sliced mushrooms
1/2 cup dry white wine
1/2 cup water
1 tablespoon lemon juice
3 tablespoons flour
1/2 teaspoon salt
1 cup half-and-half
2 tablespoons parmesan cheese
2 tablespoons parsley, chopped

Steps:

in a large skillet over med high heat melt butter and cook onion until tender.
add scallops and mushrooms wine and lemon juice.
reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
in a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
serve with parmesan on top and sprinkled with parsley.

Seared Scallops with Basil Creamed Corn and Crispy Prosciutto image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Handful fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 shallot, chopped
1 tablespoon butter
2 cups heavy cream
6 ears corn, kernels cut from the cob
Sugar
2 tablespoons chopped fresh basil
2 tablespoons canola oil
12 large (U-10) dry scallops
1 to 2 thin slices prosciutto, baked on a baking sheet until crispy

Steps:

For the basil oil: Place the basil into the oil and set aside to infuse.
For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).