Scallops and Creamy Pea Fettuccine

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.

Share It

Reviews (1)

Your Rating:

1

DENISEP1

Feb. 12, 2012

"Overall a good flavor. It is a good thing that my husband loves peas, because there were way too many. Could have been great with only 1 cup. Also, the sauce was a little too thick. Some chicken b..." See moreroth would have been light and helped to keep it from being so heavy. Nice lemon, cheese, and chive blend."