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1
In a skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate and let cool.
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2
Lightly crush the nuts.
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3
In a medium saucepan, heat 1 teaspoon of the olive oil.
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4
Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes.
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5
Add the wine and thyme; boil until reduced to 1/4 cup, 15 minutes.
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6
Add the stock and boil until reduced to 1/4 cup, 9 minutes longer.
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7
Add the cream, bring to a boil and remove from the heat.
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8
Strain the wine sauce into a clean saucepan.
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9
Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter.
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10
Stir in the chives and season with salt and pepper.
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11
Remove from the heat.
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12
In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
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13
In the skillet, heat the vegetable oil.
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14
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.
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15
Transfer the scallops and spinach to plates.
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16
Garnish with the pine nuts and pepper flakes.
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17
Gently reheat the sauce, spoon on top and serve.
