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Ingredients

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

Method

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.

Spaghetti with seared scallops & sugar snap peas

How to make Spaghetti with seared scallops & sugar snap peas

Ingredients

Method