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Sugar Snap Pea & Scallop Fettuccine

Prep Time
10 minutes
Total Time
25 minutes
Skill Level


  • 2 cups Mann’s Stringless Sugar Snap Peas
  • 1 pound sea scallops
  • 8 ounces Fettuccine noodles
  • 1 shallot, finely chopped
  • 1 carrot, thinly sliced (into matchstick sized pieces)
  • ½  cup chicken broth
  • ½  cup sour cream
  • ½  dry white wine
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • ½  teaspoon salt
  • ¼  teaspoon freshly ground black pepper

The Method

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.

Nutrition Facts
Serving Size: 389g | Servings: 4
Amount Per Serving
Calories 470׀ Total Fat 9g (sat 4g trans 0g) ׀ Cholesterol 80mg ׀ Sodium 370mg ׀ Total Carbohydrate 51g ׀ Dietary Fiber 0g ׀ Sugars 4g ׀ Protein 36g ׀ Vitamin D 0% ׀ Iron 30% ׀ Calcium 15% | Potassium 15%

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