Impress your family and friends with this recipe from Epicurious 2005. It is one of my all-time favorite scallop recipes and is super easy to prepare. The sweet and savory Calvados apple-brandy cream sauce complements the tender sweet scallops and provides a counterpoint to the slightly bitter spinach.

Makes 4 main servings or 6 starter servings
Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil, divided

• 1 large shallot, minced

• 1/3 cup Calvados (Apple Brandy)

• 1 cup heavy whipping cream

• 12 large sea scallops, patted dry (if possible buy “dry scallops”)

• 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

• pinch of red pepper flakes (optional)

• pinch of nutmeg (optional)

• 2 teaspoons of grated lemon zest (optional)

Preparation:

Make the Sauce:

1. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (be careful the apple-brandy may ignite); boil 30 seconds. Add cream and a pinch of nutmeg; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)

Sear the Scallops:

1. Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. The pan should be very hot; don’t over-crowd the scallops (about 6 scallops).

2. Cook until brown, about 2 minutes per side. Transfer to a rimmed baking sheet; tent and place in the oven to keep warm. Repeat with the remaining scallops.

3. Add apple juice and thyme to a hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to a boil.

4. Pour any collected juices from the baking sheet with scallops on it into the sauce in the skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; remove from heat.

Saute the Spinach:

1. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add a pinch of red pepper flakes; add spinach and lemon zest; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in the center of plates, dividing equally.

2. Arrange 2 or 3 scallops atop the spinach on each plate. Spoon sauce over scallops and serve immediately.

Serve with white rice or Sukoyaka 8 Grain Mix.

Wine pairing: the classic wine choice for scallops and a cream sauce is Chardonnay, White Burgundy, or Chablis. A softer Sauvignon Blanc from the French Loire Valley also works. Avoid overly acidic or minerally wines.

https://www.epicurious.com/recipes/food/views/seared-scallops-on-spinach-with-apple-brandy-cream-sauce-233377