date:Jun 06, 2014
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.