Seared Scallops With Tomato Salsa, Spinach, And Mushrooms

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
215
FAT
63%
CHOL
13%
SOD
9%

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Ingredients for 4 servings

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

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