Cook the pasta using the package directions, adding the olive oil to the waters. Drain the pasta and place in a heated bowl. Melt the margarine in a large sauté pan over medium-high heat and add the onion and garlic. Sauté until the onion is tender. Stir in the carrot, broccoli, snow peas, Chef Paul Prudhomme’s seasoning, salt and pepper.
Sauté until the vegetables are tender/crisp. Add the brandy and cook until the alcohol evaporates. Stir in the half and half and cook over medium heat for 4 to 5 minutes until thickened, stirring frequently. Add the shrimp and scallops and cook for 4 minutes, stirring occasionally. Add the seafood sauce to the pasta and toss to mix. Serve immediately.