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Bay Scallops and Summer Peas

by in Aug 2002
Bay Scallops and Summer Peas
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Yield: Makes 6 servings.


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Ingredients:

  • 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

Instructions:

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
CVR1_YK0516_210h

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