Ingredients for Seared Scallops on Spinach with Apple-Brandy Cream Sauce

• 1 1/2 tablespoons extra-virgin olive oil, divided

• 1 chalota grande, picada

• 80ml Calvados

• 240ml de creme de leite fresco

• 16 large sea scallops, patted dry

• 1/2 tablespoons vegetable oil

• 120ml fresh unfiltered apple juice

• 1 colher de chá de tomilho fresco picado

• 1 dente de alho grande, picado

• 1 250g bag spinach leaves

Heat 1/2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)

Preheat oven to 149°C. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.

Cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.

Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in centre of 8 plates, dividing equally.

Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.

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