Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons pine nuts
  • 4 teaspoons extra-virgin olive oil
  • 2 medium shallots (minced)
  • 2 cups Pinot Gris
  • 2 thyme sprigs
  • 1 cup fish stock (or chicken stock)
  • 1 tablespoon heavy cream
  • 8 Tablespoons unsalted butter (cut into 1/2-inch pieces and chilled)
  • 1 tablespoon minced chives
  • Salt and ground pepper
  • 1 Cup baby spinach (packed)
  • 1 teaspoon lemon juice
  • 2 tablespoons vegetable oil
  • 16 large sea scallops
  • 1/2 teaspoon Aleppo pepper flakes (optional)

Instruction

  • In a dry skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate lightly crush the nuts.
  • In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme; boil until reduced to 1/4 cup, 15 minutes. Add the stock and boil until reduced to 1/4 cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.
  • Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper.
  • In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
  • Heat a skillet over medium high heat. Add the vegetable oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned but barely cooked through, about 2 minutes per side. Place a helping of spinach on a plate and top with cooked scallops. Garnish with the pine nuts and pepper flakes. Spoon the sauce on top and serve.