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.
Pat scallops dry and season with salt. 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.
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.