Seared Scallops on Spinach with Apple Brandy Cream Sauce

By tammy1365

The sweet flavors from the unfiltered fresh apple juice combined with the shallot, garlic and thyme complement the sweet scallops, served over wilted spinach. Delicious!

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 large shallot, minced
• 1/3 cup Calvados
• 1 cup heavy whipping cream
• 16 large sea scallops, patted dry
• 1/2 tablespoon vegetable oil
• 1/2 cup fresh unfiltered apple juice
• 1 teaspoon chopped fresh thyme
• 1 large garlic clove, minced
• 1 9-ounce bag spinach leaves

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); 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 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 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 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, dividing equally.

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.

Market tip:
Unfiltered fresh apple juice is thicker and has a more intense flavor than regualr bottled apple juice. Look for it in the produce section — on ice or in a refrigerator case.