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.