- In a heavy-bottomed pan, toast the pine nuts over moderate heat until lightly golden. Transfer to a plate, allow to cool and lightly crush the nuts.
- In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until lightly browned, 4 minutes. Add the wine and thyme; boil until reduced to 1/4 cup (about 15 minutes). Add the stock and boil until reduced to 1/4 cup (another 9 minutes longer). Add the cream, bring to a boil and then remove from the heat.
- Strain the wine sauce into a clean saucepan. Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth. Set the pan over low heat if necessary to help melt the butter. Stir in the chives and season with salt and pepper. Remove from the heat.
- In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
- In the heavy-bottomed pan, heat the vegetable oil. Season the scallops with salt and pepper, add to the pan and cook for 2 minutes over high heat until lightly browned, then turn and cook the other side for 2 minutes until barely cooked through. Transfer the scallops and spinach to plates. Garnish with the pine nuts and chilli flakes. Gently reheat the sauce, spoon on top and serve with a chilled glass on Pinot Gris.