1. In a pan, heat the oil. Add the scallops and cook for 30 seconds on each side.
2. Add the carrots and spinach leaves. Let it cook for a few seconds. Put the scallops back on top of the vegetables and let it cook for a few minutes.
3. Add the apple juice and maple syrup. Bring to a boil and let reduce for 2 minutes.
4. Season the scallops with salt and pepper. Add the purple basil leaves.
5. Transfer the vegetables and sauce into shells; add the scallops. Serve immediately.