Bay Scallops and Summer Peas Pasta

Sam Jones/Quinn Brein


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


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.


Makes 6 servings.

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