Scallops Bonne Femme and Spinach with Crispy Prosciutto

INGREDIENTS

• Freshly grated nutmeg, to taste
• 2 fresh thyme sprigs, leaves chopped
• Handful parsley leaves, chopped
• 8 slices prosciutto
• Salt and freshly ground black pepper
• 1 or 2 dashes hot sauce
• 1 tablespoon all-purpose flour
• 1 cup cream
• 1 clove garlic, grated
• 1/2 cup chicken stock
• 5 tablespoons extra-virgin olive oil, divided
• 1 clove garlic, cracked from skin
• 1 baguette, split and halved
• 1/2 cup dry white wine
• 1 cup plain bread crumbs
• 1 large shallot, finely chopped
• 8 tablespoons butter, divided
• 1 pound triple washed spinach, stems removed
• 12 button mushrooms, thinly sliced
• 20 large sea scallops, trimmed of any connective tissue and patted dry
• 3 to 4 fresh basil leaves, chopped