Home Food and Wine Seared Scallops with Baby Spinach, Apple and Cider Vinaigrette Print Share Facebook Twitter Email Seared Scallops with Baby Spinach, Apple and Cider Vinaigrette 08 November 2016 Serves 4 as an appetiser 15 minutes 15 minutes In a small saucepan, bring the apple cider to a boil over a high heat, and reduce for about 10 minutes until only 2 tablespoons remain. Allow to cool. Combine the reduced apple cider, apple cider vinegar, shallot, mustard, lemon juice and 2 tablespoons olive oil in a jar. Shake well to combine and season to taste with salt and pepper. Core and slice the apple into matchsticks. Place in a bowl with the baby spinach and lightly toss through the dressing. Preheat a large frying pan. Pat the scallops dry with a paper towel and season with salt and pepper. When hot, add 1 tablespoon olive oil to the pan. Cook the scallops in batches for about 1 minute on each side, until lightly browned and the flesh is just opaque. Place 4 scallops on each plate, and top with salad. Serve immediately with a cool, crisp glass of Gold Label Eden Valley Riesling.