Preheat oven to 175 °C. On a baking sheet lined with parchment paper, place the prosciutto slices. Bake for 10 minutes or until crispy. Let cool, then shred in strips.
In a large saucepan filled with salted water, boil the squash for about 5 minutes or until tender. Drain the saucepan. Add the butter, cream, salt and pepper, and continue boiling until the mixture is smooth. Set aside while warm.
Pat the scallops with a paper towel. In a nonstick skillet over high heat, brown the scallops in the oil and butter, about 2 minutes per side. Season with salt and pepper.
Place the squash puree and scallops on a plate, and top with the prosciutto strips, chives, maple nuts and microgreens.
Cyberentrepreneur, blogger, food editor and mother of 3 little boys