Bay Scallops and Summer Peas
From Weekly Wisdom — August 2002
Fish and Seafood Recipes
Yield: Makes 6 servings.
- 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.
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