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Back to Seared Scallops with Tomato Salsa, Spinach, and Mushrooms All Reviews for Seared Scallops with Tomato Salsa, Spinach, and Mushrooms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4140_041409_scallops_google.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 4140_041409_scallops_google.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
4140_041409_scallops_google.jpg
4140_041409_scallops_google.jpg
Ingredients
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
Directions
Cut each tomato into quarters and cut each quarter in half again; transfer to a medium bowl. Add extra-virgin olive oil and vinegar; season with salt and pepper. Toss to combine and set salsa aside.
Melt unsalted butter in a medium skillet over medium-high heat. Add mushrooms and season with sugar, salt, and pepper. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Remove from heat and stir in thyme and rosemary. Set aside and keep warm.
Heat olive oil in a large skillet over medium-high heat. Add spinach and cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt and pepper; remove from heat, set aside, and keep warm.
Score each side of scallops in a crosshatch pattern; season with salt and pepper, rubbing into scored surface. Heat 1 tablespoon salted butter in a medium nonstick pan. Add scallops and cook, without stirring, 3 to 4 minutes. Add remaining tablespoon salted butter to skillet and turn scallops. Cook without stirring, 3 to 4 minutes. Remove scallops from heat and squeeze lemon over scallops.
To serve, divide spinach evenly between 4 plates; top each with a scallop. Garnish with tomato salsa and mushrooms.
Reviews
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Seared Scallops with Tomato Salsa, Spinach, and Mushrooms
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Scallops with Tomato Salsa, Spinach, and Mushrooms
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
