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 dry scallops 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 and 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 and then cook uncovered for 5 minutes. Stir in sour cream, salt and pepper then whisk until smooth. Add scallops and any liquid from the plate and cook until just heated through. Pour sauce and scallops over pasta and vegetables. Toss until most of sauce is absorbed.
