Scallops And Creamy Pea Fettuccine Recipe

Name: Scallops And Creamy Pea Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package whole-wheat fettuccine; 1 pound large dry sea scallops; 1/4 teaspoon salt; 1 tablespoon extra-virgin olive oil; 1 (8 ounce) bottle clam juice; 1 cup low-fat milk; 3 tablespoons all-purpose flour; 1/4 teaspoon ground white pepper; 1/8 teaspoon salt; 3 cups frozen green peas, thawed; 3/4 cup shredded Romano cheese, divided; 1/3 cup chopped fresh chives; 1/2 teaspoon lemon zest; 1 teaspoon lemon juice

Servings: persons

1 (8 ounce) package whole-wheat fettuccine
1 pound large dry sea scallops
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 (8 ounce) bottle clam juice
1 cup low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1/8 teaspoon salt
3 cups frozen green peas, thawed
3/4 cup shredded Romano cheese, divided
1/3 cup chopped fresh chives
1/2 teaspoon lemon zest
1 teaspoon lemon juice

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.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 ounce) package whole-wheat fettuccine, 1 pound large dry sea scallops, 1/4 teaspoon salt, 1 tablespoon extra-virgin olive oil, and more.

Yes, Scallops And Creamy Pea Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops And Creamy Pea Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions