Name: Bay Scallops and Summer Peas Pasta
Yield: Makes 6 servings.
Cuisine: Fish and Seafood
Ingredients: 1-1/2 tablespoons butter; 1/2 pound fresh spinach; 1 cup light cream; salt and 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

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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.

Sam Jones/Quinn Brein

Ingredients

1-1/2 tablespoons butter

1/2 pound fresh spinach

1 cup light cream

salt and 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

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. Alternately, you could mix the pasta into the sauce. Garnish with tarragon.