DIRECTIONS
Melt butter and garlic oil over a low/medium heat in a large saute pan.
Saute prosciutto until crispy, remove and set aside.
Drain scallops, pat dry and saute in pan until golden.
Remove scallops from the pan and tent to keep warm.
In same pan, add shallots and saute until opaque, using additional oil if necessary.
Add mustard; stir 30 seconds.
Slowly whisk the heavy cream into the mustard mixture.
When blended, add prosciutto and scallops, including accumulated juices.
Warm through gently.
Season to taste with salt and pepper, garnish with parsley and chives, and serve.
Serves 4-6.