Bay Scallops and Summer Peas Recipe

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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.