Scallops and Creamy Pea Fettuccine recipe
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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 caloriescarbohydrate: 64.4 gcholesterol: 74.3 mgfat: 13.7 gfiber: 11.1 gprotein: 45.7 gsaturatedFat: 4.9 gservingSize: -sodium: 1011.7 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Scallops and Creamy Pea Fettuccine
Directions
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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.
Season the scallops salt.
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.
Pour the clam juice into the skillet.
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.
Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.
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.