Scallops and Creamy Pea Fettuccine |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Light and quick! 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 |
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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