Scallop Fettuccine Alfredo

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 4


  1. 1 lb. (500 g) fresh bay scallops (cooked in 2 Seafood Steamer bags with Garlic-Parsley Butter Pucks according to package directions)
  2. 12 oz (340 g) fettuccine
  3. 2 cups (500 mL) sugar snap peas, sliced in half on angle
  4. 1 cup (250 mL) frozen peas, thawed
  5. 1/3 cup (75 mL) grated Parmesan cheese
  6. 1 tsp (5 mL) fresh grated lemon zest
  7. 3 tbsp (45 mL) lemon juice
  8. 2 tbsp (30 mL) olive oil


  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.
  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.
  3. Divide pasta among 4 plates. Serve with additional Parmesan cheese, if desired.