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
Preparation
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 regular bottled apple juice. Look for it in the produce section - on ice or in a refrigerator case.
