Scallop and Mushroom Paella Recipe

Season scallops with salt and let sit at room temperature for 30 minutes.

Combine clam juice with wine, lemon juice, saffron, thyme and rosemary in a small saucepan over medium low heat. Preheat oven to 400 degrees.

Heat oil in paella pan and saute scallops, over high heat, for 1 minute then remove to a plate. Lower heat to medium high and saute shallots 1 minute.

Add mushrooms, 2 tablespoons of the parsley, prosciutto and saute 2 minutes longer. Add rice and stir well to coat with pan juices.

Pour in all the hot broth and bring to a boil. Taste for salt and continue boiling for about 5 minutes, stirring occasionally, until rice is no longer soupy but sufficient liquid remains to cook rice. Stir in scallops and their juices from plate and transfer paella mixture to oven. Bake, uncovered, until rice is almost al dente, about 10 - 12 minutes.

Remove from oven, cover with foil and let sit 10 minutes. Sprinkle with parsley and serve.

NOTES: If using sea scallops cut them in half.