Pan Seared Scallops with Peas and Fettuccini - I Feel Like Cooking

Ingredients

• 1 pound jumbo scallops/about 12 scallops patted dry and lightly salted and a little pepper
• 4 T unsalted butter
• Juice and zest of one lemon (about 3 T lemon juice)
• 2 very large cloves of garlic, peeled and finely chopped
• 1 T fresh sage leaves chiffonade cut
• 2 T red wine vinegar
• 1/3 C light brown sugar, not packed
• 1/3 C heavy cream
• 3/4 C frozen peas, thawed
• 1/3 lb cooked fettuccini pasta (it is bunch that is about 1 inch in diameter when holding in your fist. Yes, not much. But it’s plenty for a lovely serving)
• Salt and pepper to taste