Name: Scallops Steamed with Spinach and Red Peppers
Yield: Serves 4
Cuisine: Fish and Seafood
Ingredients: 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

Share:

Rate this Recipe:

Especially attractive served on a large scallop shell with lemon slice and parsley sprig as garnish. –Old Lyme Inn, Old Lyme, Connecticut

Ingredients

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

Instructions

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.