Food
Bay Scallops and Summer Peas
By Yankee Magazine|Feb 09 2005|
Yield
Makes 6 servings.
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.
