Seared Scallops with Pinot Gris Butter Sauce

In a skillet, toast the pine nuts over moderate heat until golden - 2 minutes: transfer to a plate and let cool. Lightly crush the nuts.

In a med. sauce pan, heat 1 tsp. of the

olive oil. Add the shallots and cook moderate heat, stirring until browned. Add the wine and thyme: boil until reduced to 1/4 cup. 9 minutes Add the cream, bring to a boil, remove from heat.

Strain the wine sauce into a clean saucepan. Whisk in the butter 4 pieces at a time. Until sauce has thickened and smooth; set the pan over low heat if necessary to help butter melt. Stir in 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.

In a skillet, heat the vegetable oil. Season the scallops with salt and pepper, add to the skillet and cook over high heat, turning once, until browned but barely cooked through, 2 minutes per side. Transfer the scallops and spinach to plates. Garnish with the pine nuts and pepper flakes. Gently reheat the sauce and spoon on top and serve.