Scallops, Spinach And Brandy

• 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

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.)
2. Preheat oven to 300u0b0F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.
3. 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.
4. 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.
5. 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.
6. 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.

extravirgin olive oil, shallot, calvados, heavy whipping cream, vegetable oil, apple juice, thyme, garlic, spinach leaves

Taken from www.epicurious.com/recipes/member/views/scallops-spinach-and-brandy-1254348 (may not work)