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Makes
Serves: 4
Level
very easy
Prep Time
15
Total Time
30

Ingredients

1 lb
fresh bay scallops (cooked in 2 Seafood Steamer bags with
Garlic-Parsley Butter Pucks according to package directions)
500 g
12 oz
fettuccine
375 g
2 cups
sugar snap peas, sliced in half on angle
500 mL
1 cup
frozen peas, thawed
250 mL
1/3 cup
grated Parmesan cheese
75 mL
1 tsp
fresh grated lemon zest
5 mL
3 tbsp
lemon juice
75 mL
2 tbsp
olive oil
30 mL

Method

Step 1
Cook pasta according to package directions, adding sugar snap peas and peas in last 2 min. of cooking. Reserve 1/2 cup (125 mL) pasta water. Drain pasta and veggies. Immediately, add pasta and peas back into saucepan.
Step 2
Add scallops plus butter and juices from steamer bags to saucepan. Stir in cheese, lemon zest, lemon juice, olive oil and approx.1/3 cup (75 mL) reserved hot pasta water. Toss to combine, adding more pasta water, if required, to make a silky sauce.
Step 3
Divide pasta among 4 plates. Serve with additional Parmesan cheese, if desired.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 1/4 cups/625 mL):
Calories:
610
Fat:
18 g
Saturated Fat:
6 g
Carbs:
72 g
Sugar:
7 g
Protein:
40 g
Cholesterol:
70 mg
Fiber:
6 g
Sodium:
490 mg