Scallop Fettuccine and Sugar Snap Peas

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Scallop Fettuccine and Sugar Snap Peas

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

• 8 oz (226 g) Fettuccine noodles
• 2 cups (500 mL) Mann's Stringless Sugar Snap Peas
• 1 lb (454 g) Sea scallops
• 1 Shallot, finely chopped
• 1 Carrots, thinly sliced (into matchstick sized pieces)
• 1/2 cup (125 mL) Chicken broth
• 1/2 cup (125 mL) Sour cream, nonfat
• 1/2 cup (125 mL) Dry white wine
• 1 tsp (5 mL) Olive oil, or vegetable oil
• 1 Tbsp (15 mL) Butter or margarine
• 1/2 tsp (2.5 mL) Salt
• 1/4 tsp (1 mL) Black pepper, ground

Instructions

1. Cook pasta according to package instructions, adding Mann’s Stringless Sugar Snap Peas and carrots to water during last 3 minutes of cooking. Drain and set aside in large bowl.
2. Pat scallops. In large nonstick skillet, heat oil over medium-high heat until hot. Add scallops and cook until golden brown, about 2 minutes, turning once. Remove scallops to plate; set aside.
3. In same skillet, heat butter over medium-high heat. Cook and stir shallot 1 minute. Add broth and wine. Bring to a boil; cook uncovered 5 minutes. Stir in sour cream, salt and pepper; whisk until smooth. Add scallops and any liquid on plate; cook until just heated through. Pour sauce and scallops over pasta and vegetables. Toss until most of sauce is absorbed.