Baked Scallop and Summer Pea Pasta
Sam Jones/Quinn Brein
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Our Bay Scallops and Summer Peas Pasta combines the freshest flavors of summer! Add a touch of tarragon and enjoy this creamy, filling, and satisfying summer meal in just 20 minutes!
Not a fan of scallops? This dish uses bay scallops, which are much smaller than sea scallops and don’t have too strong of a fishy taste.
1-1/2 tablespoons butter
1/2 pound fresh spinach
1 cup light cream
salt and freshly ground black pepper, to taste
2 pounds bay scallops
1/2 cup shelled, fresh peas
1/2 cup sugar snap peas
1/2 cup snow peas
pasta of your choice, for serving
fresh tarragon, for garnish
In a skillet over medium heat, melt butter. Add spinach and cook until just wilted. Add cream and salt and pepper, and simmer until sauce begins to reduce. Drop in scallops and peas, and cook for 2 to 5 minutes, or until scallops are just done. Serve over pasta or mix pasta into sauce. Serve garnished with tarragon.
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