A creamy, decadent spring seafood pasta with a kick -- this is a pasta guaranteed to surprise & delight -- enjoy!


  •  1 pack of Lottie’s Calabrian Sausage
  • 6-8 large scallops
  • 1 can cream corn
  • 1 8 oz mascarpone cheese
  • 1 cup snow peas, chopped 
  • ¼ cup heavy cream
  • 1 package of dry pasta (we prefer Campanelle or Gemelli for this one)!
  • 1 tbsp oil
  • 1 tbsp butter


For the Calabrian Sausage & Pasta Mixture:

  • Boil pasta per instructions on package 
  • In a large saute pan on medium-heat, cook sausage (breaking up into little pieces). Once cooked through, add snow peas and cook 2-3 minutes.
  • Add the cream corn to the pan (no need to drain) and cook for 5 minutes. Then, add mascarpone and heavy cream. 
  • Drain pasta. Tip: Save ½ of pasta water for sauce as needed!
  • Add pasta into sauce, using pasta water if it needs to be a little looser. 
  • Season with salt to taste.

For the Scallops:

  • In a separate hot skillet, heat up 1 tbsp oil.
  • Dry scallop on a paper towel and salt one side. 
  • Once skillet is hot, place scallops in a pan, letting them harden. 
  • Sear on one side (2-3 mins). 
  • Once they are a nice golden brown, add your butter to the skillet and flip - basting the scallop with the butter for ~1 minute (should be slightly firm but not clear or translucent flesh_. 

To Serve:

  • Spoon pasta mixture into a bowl, top with three scallops, and garnish with chives - enjoy!