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