To start the sauce, melt the clarified butter in a small saucepan over medium-low heat. Add the shallots and soy sauce and cook for about a minute to heat through. Turn off the heat and set the sauce aside, while you cook the scallops.
Remove the tough muscle from the side and blot dry with paper towels. Heat the fry pan over medium-high heat. Once hot, add a thin layer of oil. As soon as the oil starts to smoke, add the scallops. Let them cook without touching them for about a minute. They will release on their own from the pan when ready. After about a minute or so, depending on the size of the scallops, the bottom should be golden and caramelized. Turn the scallops over and continue to cook until done.
The scallops are done once they are just white around the edges and still opaque in the center. Remove them from the pan, squeeze a touch of fresh lemon juice over top and let rest while you finish the sauce.
To finish the sauce, place over low heat and add the almonds, crushing them up a bit. Then add the chives and heat the sauce through.
Meanwhile, check to see that the potatoes are still nice and hot and smooth. As they sit, they'll soak up the cream. If they’re a bit too thick, add a touch more hot cream to get a smooth consistency.
To plate the scallops, place a dollop of the mashed potatoes in the center. Lay a piece of crispy prosciutto over top, followed by one of the scallops. Drizzle the sauce around the plate and over the scallop. Finish with a pinch of fleur de sel and serve immediately.