Pan Seared Scallops with Peas and Fettuccini

Name: Pan Seared Scallops with Peas and Fettuccini
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; pepper

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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
pepper