Food & Cooking Recipes Appetizers Seared Scallops with Tomato Salsa, Spinach, and Mushrooms 3.8 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 Google staffers Jennifer Thorsen, Eric Adelson, and Mark Wilson impressed Martha with this delicious scallops recipe during a cooking contest benefiting City Harvest. 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 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 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. Rate it Print