Pick stems off the spinach leves. Lay scallops on a kitchen towel and pat dry. Cut prosciutto in thin strips. Cut shallot into thin rings. Mince garlic. Put spinach and prosciutto in a large bowl.
Heat 2 T olive oil in a large pan over medium high heat, place scallops in hot pan but do not crowd pan. (do in two batches if necesssary) Sear and allow to caramelize for about 2 minutes. Flip scallops and sear on the other side.
Remove from pan and set aside, keep warm. Keep pan on the heat and add another 1 tsp of olive oil if necessary, Add garlic, cook for 5 minutes, deglaze with chicken stock, add balsamic vinegar, honey and shallot. Allow to reduce by half.
Pour hot vinaigrette over spinach and toss to coat all the spinach leaves. This will wilt the leaves slightly. Add a dash of olive oil and season with salt and pepper. Put three scallops in each plate. Place half the spinach salad on each plate.
Sprinkle the top of each salat with tomato and parmesan cheese.