INGREDIENTS

•  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

DIRECTIONS

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!