Seared Scallops on Spinach with Apple-Brandy Cream Sauce
CREAM SAUCE
1.5 tablespoons extra virgin olive oil, divided
1 large shallot, minced
1/3 cup Calvados (Dry Apple Brandy)
1 cup heavy whipping cream
SCALLOPS
16 large sea scallops, patted dry
1/2 tablespoon vegetable oil
1/2 cup fresh unfiltered apple juice
1 teaspoon chopped fresh thyme
SPINACH
1 large garlic clove, minced
9 ozs. spinach leaves, cleaned and dry
• Heat 1/2 tablespoon olive oil in a large non-stick skillet over med-high meat. Add shallot; stir 30 seconds. Add Calvados (watch out as brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. Let stand at room temperature.
• Preheat oven to 300 degrees. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops. Cook until brown, about 2 minutes per side. Transfer to nonstick baking sheet, place in oven to keep warm. Repeat with remaining 8 scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up the brown bits. Add sauce base; bring to boil. Remove from heat.
• Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in center of 8 plates, dividfe equaly.
• Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.
