Return to Content

Bay Scallops and Summer Peas

Yankee Plus Dec 2015


by in Aug 2002
Bay Scallops and Summer Peas
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 tablespoons butter
  • 1 pound fresh spinach
  • 2 cups light cream
  • salt and pepper, to taste
  • 2 pounds bay scallops
  • 1 cup shelled, fresh peas
  • 1 cup sugar snap peas
  • 1 cup snow peas


Melt the butter in a skillet and saute the spinach. Add cream and seasonings, then heat to reduce the sauce. Drop in the scallops and peas, and cook for about 2 to 5 minutes until the scallops are just done. Serve immediately, over pasta if desired.
Updated Wednesday, February 9th, 2005

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111