1. Place spinach on a large serving bowl or platter. Set aside. Remove straps from scallops, dry with a paper towel, and set aside. Add 1 Tbsp. of the oil to a large nonstick skillet over medium-high heat. When hot, add prosciutto and cook, stirring frequently, until it's crisp, about 3 to 5 minutes. Drain prosciutto on paper towels and set aside.
2. While prosciutto is crisping, place a second skillet over medium-high heat and add 1 Tbsp. of the oil. When hot, add shallot and thyme, stir to coat with oil, and cook, stirring frequently, to soften, about 1 minute. Add cider, increase heat to high, and boil vigorously until volume is reduced by half, about 4 minutes. Add vinegar, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper, and swirl pan to distribute. Remove from heat.
3. Sprinkle scallops with remaining 1/4 tsp. salt and 1/4 tsp. pepper. When you'veremoved the prosciutto from its skillet, add remaining 1 Tbsp. oil to that skillet and heat over medium-high heat. When very hot, add scallops flat side down (do not crowd pan — cook in two batches if necessary, adding an extra 2 tsp. olive oil for second batch). Cook without disturbing scallops, adjusting heat as necessary to prevent scorching, until scallops are well browned on the bottom, about 3 1/2 minutes. Using tongs, turn scallops and cook until second side is browned and interior is medium-rare (sides firmed up and all but middle of scallops opaque), about 3 1/2 minutes longer (exact timing will depend on size of scallops). Remove scallops to a plate and set aside.
4. Pour cider mixture into scallop skillet and bring to a simmer over high heat,scraping pan bottom with a wooden spoon to loosen brown bits and dissolve them, about 1 minute. Add any scallop juices that have accumulated on plate and stir to blend. Pour dressing over spinach, gently toss to wilt, and arrange scallops on bed of spinach. Sprinkle with crisp prosciutto and serve immediately.
Source: Hannaford fresh Magazine, January - February 2009