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Baked Scallop and Summer Pea Pasta

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings.
Category
Fish and Seafood
Course
Main Dish
Sources
Weekly Wisdom

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.

Ingredients
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

Instructions

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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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