SEARED SCALLOPS ON SPINACH WITH APPLE BRANDY CREAM  

Submitted by Gwen Mertz

Ingredients: Eight Servings- One and one half tablespoons extra-virgin olive oil, divided. One large shallot, minced, One half cup apple brandy, One cup heavy whipping cream, One half tablespoon vegetable oil, One half cup fresh unfiltered apple juice, One teaspoon  chopped fresh thyme, One large garlic clove, minced; One nine ounce bag spinach leaves.

Preparation: Heat one half tablespoon of oil in large nonstick skillet over medium high heat.  Add shallot, stir thirty seconds.  Add brandy (be careful or it will ignite).  Simmer thirty seconds.  Add cream,  simmer two minutes.  Transfer sauce base  to bowl. (sauce can be made two hours ahead  Let stand at room temperature).

Preheat oven to 300F Season scallops with salt and pepper.  Heat vegetable oil in another  nonstick skillet over high heat.  Add 8 scallops, cook until nicely browned, about two minutes per side.  Transfer to a rimmed baking sheet; place in oven  to keep warm.  Add apple juice and thyme to hot skillet.  Simmer one minute, scraping up brown bits.  Add sauce base, bring to a boil and remove from heat.

Heat remaining  one tablespoon oil  in  a sauce pan, over medium high heat.  Add minced garlic and stir thirty seconds.  Add spinach and toss until barely wilted and still bright green, about thirty seconds, salt and pepper.  Mound spinach on individual plates and place scallops on top.  Simmer sauce about two minutes, season and spoon over scallops on each plate.  Enjoy.