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This is an elegant dish that is easy to make. Large high quality scallops are a must!

Ingredients
2 Tbsp. extra-virgin olive oil
2 shallots, minced
1/3 cup Calvados
1 cup whipping cream
12 large sea scallops, patted dry
1 Tbsp. vegetable oil
1 cup fresh unfiltered apple juice
1 tsp. chopped fresh thyme
2 clove garlic
18 oz. spinach leaves (2 packages)

Preparation

  1. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados; boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)
  2. Preheat oven to 300 F. Sprinkle scallops with sea salt and fresh ground pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 6 scallops. Cook until browned, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to a boil. Remove from heat.
  3. Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until just wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Divide evenly among plates and arrange to make a base for scallops.
  4. Arrange 3 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.

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