Seared Scallops With Tomato Salsa, Spinach, And Mushrooms

Name: Seared Scallops With Tomato Salsa, Spinach, And Mushrooms
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters chanterelle mushrooms, cut into 1/2-inch pieces; 20 grape or cherry tomatoes; 4 servings Coarse salt and freshly ground pepper; 1 Tbsp chopped fresh rosemary; 1 Tbsp chopped fresh thyme; 1 lemon, cut into quarters; 1 Tbsp olive oil; 1 Tbsp red-wine vinegar; 2 Tbsps salted butter; 4 larges sea scallops; 710 milliliters packed spinach leaves, stemmed; 0 teaspoons sugar; 1 Tbsp unsalted butter

The recipe Seared Scallops With Tomato Salsa, Spinach, And Mushrooms is ready in roughly 23 minutes and is definitely a tremendous gluten free and vegetarian option for lovers of Mexican food. This recipe serves 4. One portion of this dish contains around 2g of protein, 12g of fat, and a total of 144 calories. A mixture of chanterelle mushrooms, cherry tomatoes, coarse salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Ingredients

Servings:

237milliliters

chanterelle mushrooms, cut into 1/2-inch pieces 20

grape or cherry tomatoes 4servings

Coarse salt and freshly ground pepper 1Tbsp

chopped fresh rosemary 1Tbsp

chopped fresh thyme 1

lemon, cut into quarters 1Tbsp

olive oil 1Tbsp

red-wine vinegar 2Tbsps

salted butter 4larges

sea scallops 710milliliters

packed spinach leaves, stemmed 0teaspoons

sugar 1Tbsp

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.