Seared Scallops with Tomato Salsa, Spinach, and Mushrooms


Google staffers Jennifer Thorsen, Eric Adelson, and Mark Wilson impressed Martha with this delicious scallops recipe during a cooking contest benefiting City Harvest.


  • 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 ½-inch pieces

  • ¼ 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. To serve, divide spinach evenly between 4 plates; top each with a scallop. Garnish with tomato salsa and mushrooms.

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