Scallops and Creamy Pea Fettuccine recipe

All Recipes Seafood Shellfish Scallops

Ingredients

1 (8 ounce) package whole-wheat fettuccine
1 pound large dry sea scallops
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 (8 ounce) bottle clam juice
1 cup low-fat milk
3 tablespoons all-purpose flour
¼ teaspoon ground white pepper
⅛ teaspoon salt
3 cups frozen green peas, thawed
¾ cup shredded Romano cheese, divided
⅓ cup chopped fresh chives
½ teaspoon lemon zest
1 teaspoon lemon juice

Nutrition Info

553.8 calories
carbohydrate: 64.4 g
cholesterol: 74.3 mg
fat: 13.7 g
fiber: 11.1 g
protein: 45.7 g
saturatedFat: 4.9 g
servingSize: -
sodium: 1011.7 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes, drain.

  2. Season the scallops salt.

  3. Heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. Transfer scallops to a plate.

  4. Pour the clam juice into the skillet.

  5. Whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth, whisk into the clam juice. Reduce heat to low and bring the sauce to a simmer, whisking constantly. Cook until thickened, 2 to 3 minutes.

  6. Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.

  7. Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. Sprinkle with remaining 1/4 cup of Romano cheese to serve.

Recipe Yield

4 servings

Recipe Note

Light and quick!

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