- 2 tablespoons (1/4 stick) butter
- 1/2 cup diced red bell pepper
- 1/2 cup chopped onion
- 2 cups canned low-salt chicken broth
- 1 1/2 cups (packed) thinly sliced spinach leaves (about 2 ounces)
- 1/4 cup whipping cream
- 1/4 teaspoon dried crushed red pepper
- 10 ounces sea scallops, halved horizontally
- 2 tablespoons chopped fresh basil
- Melt butter in heavy medium saucepan over medium heat. Add bell pepper and onion and sauté until almost tender, about 3 minutes. Add broth, spinach, cream and crushed red pepper. Cover pan and simmer until spinach is tender, about 3 minutes. Add scallops and simmer uncovered until just opaque in center, about 3 minutes. Mix in basil. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.