Seared Scallops with Spinach and Calvados Cream Sauce

Seafood from its northern waters, ducks and lamb from its farms, cream and cheese from its dairies, apples from its orchards; all lend fabulous flavors to the cuisine of Normandy, France.

This recipe incorporates the scallops, rich cream, apple cider and Calvados brandy that the area is known for. Delicious and beautiful, this easy dish can bring the wonderful tastes of Normandy to your kitchen any night of the week.

Seared Scallops with Spinach and Calvados Cream Sauce
(Serves 8 as an appetizer or 4 as a main dish.)

• 3 1/2 tablespoons extra-virgin olive oil, divided
• 1 large shallot, minced
• 1/3 cup Calvados or other good apple brandy
• 1 cup heavy whipping cream
• 16 large sea scallops, patted very dry
• Salt and freshly ground pepper
• 1/2 cup fresh apple cider
• 1 teaspoon chopped fresh thyme
• 1 large garlic clove, minced
• 1 9-ounce bag baby spinach leaves

Preheat oven to 300°F.

Seared Scallops with Spinach & Calvados Cream Sauce

Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add shallot and sauté for 30 seconds. Add Calvados (being careful as you pour, for the brandy may ignite) and boil for 1 minute. Add the cream and boil for 2 minutes. Transfer the sauce base to a bowl and set aside. (Sauce base can be made 2 hours ahead).

Wipe the skillet clean with a paper towel.
Sprinkle dry scallops with salt and pepper. Heat 1 tablespoon of vegetable oil in another large nonstick skillet over high heat. When oil is hot, add 8 scallops. Cook until browned, about 2 minutes per side, do not overcook.

Transfer cooked scallops to a rimmed baking pan and place in oven to keep warm. Wipe the skillet with a paper towel. Add 1 tablespoon of vegetable oil and repeat the cooking process with the remaining scallops.

Add apple cider and thyme to the hot skillet. Boil 1 minute, scraping up any browned bits. Add the reserved sauce base and bring to a boil. Remove from heat.

Heat remaining 1 tablespoon olive oil in a large saucepan over medium-high heat. Add garlic and stir 30 seconds, being careful not to burn. Add spinach and 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.

Divide scallops, placing them atop the spinach. Pour any collected juices from the baking pan into the sauce. Boil until thickened, about 2 minutes. Season with salt and pepper and spoon the sauce over the scallops. Serve immediately.