Spaghetti with seared scallops & sugar snap peas

Spaghetti with seared scallops & sugar snap peas

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  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

For stylish simplicity, try this seafood pasta that’s cooked in 30.

Featured in
Scallops, Spaghetti recipes


  • 400g spaghetti
  • Olive oil spray
  • 600g scallops, roe attached
  • 375ml (1 1/2 cups) Philadelphia Original Cream for Cooking
  • 200g sugar snap peas, trimmed
  • 2 tablespoons chopped fresh chives


  • Step 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  • Step 2
    Meanwhile, heat a large frying pan over medium-high heat. Spray with oil. Season scallops with salt and pepper. Cook half the scallops for 1-2 minutes each side or until golden and just cooked through. Transfer to a plate. Repeat with oil and remaining scallops, reheating the pan between batches.
  • Step 3
    Add cream to frying pan and cook, stirring, for 2 minutes or until heated through. Add the sugar snap peas and cook for 1 minute or until tender crisp.
  • Step 4
    Add the scallops and cream mixture to the pasta. Season with salt and pepper and gently toss to combine. Top with the chives.

  • Low carb
  • Low sugar


  • 3448 kj


  • 38g

    Fat Total

  • 23g

    Saturated Fat

  • 5g


  • 42g


  • 175mg


  • 371.17mg


  • 4g

    Carbs (sugar)

  • 75g

    Carbs (total)

All nutrition values are per serve


With a twist: For Smoked Chicken and Basil Spaghetti, replace the scallops with 300g smoked chicken, sliced. Cook with cream. Swap the chives for 1/4 cup fresh basil leaves and stir into pasta just before serving.

Silky scallops are delicious in a creamy chive sauce with crunchy sugar snaps.

  • Author: Kerrie Ray
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste



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