Seared Scallops with Tomato, Spinach and Mushroom Salsa

I love scallops and this is a great way to prepare them.  It’s a simple recipe and very fresh taste.  You can make these scallops as a starter course or as the main course.

In a small bowl, combine:

20 grape or cherry tomatoes, quartered

2 tablespoons of olive oil

1 tablespoon red wine vinegar

salt and pepper to taste

In a large skillet, over medium heat, add:

1 tablespoon of olive oil

1 tablespoon of butter

Once butter has melted into oil, add:

1 cup chanterelle mushrooms, roughly chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1/4 teaspoon sugar

Allow to cook for about 5 minutes, stirring occasionally, then add:

3 cups spinach leaves

Stir occasionally.  While spinach is wilting, score 8 large sea scallops, making an x (scoring means to make a very shallow cut with a knife).  Season with salt and pepper, rubbing salt and pepper into the scored scallop.  To a large, non-stick skillet, add:

1 tablespoon of butter

8 scored and seasoned sea scallops

Allow scallops to cook for about 3-4 minutes.  Do not turn or stir.  Add an additional tablespoon of butter to the pan and turn scallops, cooking for an additional 3-4 minutes.  Remove scallops from heat when cooked though.  Once spinach has wilted completely remove from heat and add seasoned tomatoes.  Stir to combine.  To serve evenly divide tomato, mushroom and spinach mixture and then top with scallops.

Serves 4 as a starter and 2 as a main course.

Related posts:

1. Broiled Lemon Scallops
2. Sun-Dried Tomato and Spinach Salmon
3. Tina’s Feta Cheese and Spinach Rice
4. Strawberry and Spinach Salad
5. Watermelon Salsa Halibut