Seared Scallops With Pinot Gris Butter Sauce

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2 tablespoons pine nuts

4 teaspoons extra-virgin olive oil

2 medium shallots, minced

2 cups Pinot Gris

2 thyme sprigs

1 cup fish stock

1 tablespoon heavy cream

1 stick unsalted butter, cut into 1/2-inch pieces and chilled

1 tablespoon minced chives

Salt and ground pepper

1 packed cup baby spinach

1 teaspoon lemon juice

2 tablespoons vegetable oil

16 large sea scallops

1/2 teaspoon Aleppo pepper flakes (optional)

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