Scallops Steamed with Spinach and Red Peppers


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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.

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Serves 4

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