Seared Scallops with Tomato Salsa, Spinach, and Mushrooms

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 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