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
Preparation
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.
