Instructions: Bring spinach and water to a boil in a covered saucepan. Let cook 1 minute. Drain and cool. Saute onion in butter in an 8-inch skillet until tender. Add scallops and shrimp and continue cooking until shrimp is pink, about 2 minutes. Add diced fish and cooled spinach.

Drain off any liquid. Mix eggs with cream, salt and pepper, beating until well blended. Spoon fish and spinach into pie shell.

Pour cream mixture carefully over seafood. Bake at 350F degrees for 45 minutes or until knife inserted in center comes out clean.

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