Return to Content

Scallops Steamed with Spinach and Red Peppers

Scallops Steamed with Spinach and Red Peppers
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4

Especially attractive served on a large scallop shell with lemon slice and parsley sprig as garnish. --Old Lyme Inn, Old Lyme, Connecticut


  • 5 teaspoons chopped shallots
  • 9 tablespoons butter (reserve 1 to finish sauce)
  • 12 ounces bay scallops (approximately)
  • 3 tablespoons finely chopped pimientos
  • 10 ounces fresh spinach, washed and dried thoroughly
  • 6 tablespoons white wine
  • 3 teaspoons chopped parsley
  • Salt and pepper to taste
  • 8 rings of red pepper


Sweat shallots in 2 tablespoons butter just till tender. Add 6 tablespoons butter and rest of ingredients, cover, and steam until scallops are cooked, stirring occasionally. (Scallops do not take long to cook, so watch them closely.) Remove from heat, stir in remaining 1 tablespoon butter, and serve.
Updated Wednesday, March 26th, 2008

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

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