Ingredients
• 400g dried thin spaghetti pasta
• 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
Method
1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
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.
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.
4. Add the scallops and cream mixture to the pasta. Season with salt and pepper and gently toss to combine. Top with the chives.
