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Prep Time
15 mins
Total Time
30 mins
Serves
4

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
Fibre:
6 g
Sugar:
7 g
Cholesterol:
70 mg
Protein:
40 g
Sodium:
490 mg