Seared Scallops with Tomato Salsa Spinach and Mushrooms
Ingredients
- 20 grape or cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- Coarse salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 cup chanterelle mushrooms, cut into 1/2-inch pieces
- 1/4 teaspoon sugar
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon olive oil
- 3 cups packed spinach leaves, stemmed
- 4 large sea scallops
- 2 tablespoons salted butter
- 1 lemon, cut into quarters
Instructions
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