-
1
In a small saucepan, heat 1 teaspoon of the olive oil.
-
2
Add the shallot and cook over moderate heat until softened, about 2 minutes.
-
3
Add the vermouth and cook until reduced to 1 tablespoon, about 5 minutes.
-
4
Stir in the clam juice, orange zest, orange juice and 1/4 cup of water and simmer until reduced to 1/2 cup, about 10 minutes.
-
5
Add the cream and saffron and cook over moderately low heat until slightly thickened, 7 to 8 minutes.
-
6
Whisk in 2 tablespoons of the butter, 1 tablespoon at a time, until incorporated.
-
7
Remove from the heat and season the sauce with salt and pepper; keep warm.
-
8
In a large nonstick skillet, heat 1 tablespoon of the olive oil.
-
9
Add the spinach and cook over moderately high heat, tossing, until just wilted, about 2 minutes.
-
10
Season with salt.
-
11
Drain thoroughly in a colander and keep warm.
-
12
Wipe out the skillet.
-
13
In the same skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil.
-
14
Season the scallops with kosher salt.
-
15
Add half of the scallops to the skillet and cook over moderately high heat, turning once, until lightly browned and just cooked through, 2 to 3 minutes per side.
-
16
Transfer the scallops to a large plate.
-
17
Repeat with the remaining butter, olive oil and scallops.
-
18
Mound the spinach on plates and surround with the scallops.
-
19
Sprinkle with fleur de sel and garnish with the almonds.
-
20
Spoon the sauce around the scallops and serve.
