Spinach and Scallop Soup

• 2 tablespoons (1/4 stick) butterbutter
• 1/2 cup diced red bell pepperbell-pepper
• 1/2 cup chopped oniononion
• 2 cups canned low-salt chicken broth
• 1 1/2 cups (packed) thinly sliced spinach leaves (about 2 ounces)spinach
• 1/4 cup whipping creamcream
• 1/4 teaspoon dried crushed red pepperbell-pepper
• 10 ounces sea scallops, halved horizontallyscallop
• 2 tablespoons chopped fresh basilbasil

1. 01Melt 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.

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