scallops and creamy pea fettuccine

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.