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

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Seared Scallops on Spinach with Apple-Brandy Cream SauceCharles Schiller

Fresh apple juice and Calvados, a dry apple brandy, make the sauce something special.

Market tip:

Unfiltered fresh apple juice is thicker and has a more intense flavor than regualr bottled apple juice. Look for it in the produce section — on ice or in a refrigerator case.

Recipe notes

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