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Scallops and Creamy Pea Fettuccine

Scallops and Creamy Pea Fettuccine

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
michelkeylargo

michelkeylargo

Light and quick!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 64.4g
  • 21%
  • Protein:
  • 45.7 g
  • 91%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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.
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Reviews

DENISEP1
1

DENISEP1

2/12/2012

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 broth would have been light and helped to keep it from being so heavy. Nice lemon, cheese, and chive blend.

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