Seared Scallops on Spinach with Apple-Brandy Cream Sauce

Name: Seared Scallops on Spinach with Apple-Brandy Cream Sauce
Yield: 8 Servings
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

By Maureen C PetroskyPhotographer Charles Schiller

November 30, 2005

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Recipe notes