date:Jun 06, 2014
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