2 pounds scallops 2 Tablespoons olive oil 2 Tablespoons cracked peppercorns Zest of 2 oranges 2 oranges, peeled and segmented, reserving juice 3 cups chopped fresh spinach 1 cup dry white wine 1/2 cup cream Salt to taste
Wash and dry scallops and drizzle with 1/2 the oil. Roll in peppercorns.
Add remaining oil to a heavy non-stick skillet on high. When hot, add scallops, searing for 1 minute on each side. Remove scallops, tent with foil to keep warm. Add orange segments to skillet and sear on both sides. Remove from skillet and reduce heat to medium.
Rinse spinach in cold water and add directly to pan without drying. Toss until wilted. Add orange zest and juice. Transfer spinach to bowl and keep warm.
Add wine to skillet and simmer until reduced by a third. Add cream and simmer for 2 more minutes.
Place equal portions of spinach topped with scallops on individual plates. Pour sauce over scallops and garnish with orange slices. Serve immediately.