Scallops and Creamy Pea Fettuccine

Tender seared scallops simmer with green peas, Romano cheese, and whole wheat fettuccine for an elegant main dish that's surprisingly light.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 554 Calories

Ingredients

• ¼ teaspoon salt
• ⅛ teaspoon salt
• 1 teaspoon lemon juice
• ½ teaspoon lemon zest
• 3 tablespoons all-purpose flour
• ¼ teaspoon ground white pepper
• 3 cups frozen green peas, thawed
• ⅓ cup chopped fresh chives
• 1 cup low-fat milk
• 1 tablespoon extra-virgin olive oil
• 1 (8 ounce) bottle clam juice
• 1 (8 ounce) package whole-wheat fettuccine
• 1 pound large dry sea scallops
• ¾ cup shredded Romano cheese, divided

Recipe Instructions

Step 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.

Step 2

Season the scallops salt.

Step 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.

Step 4

Pour the clam juice into the skillet.

Step 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.

Step 6

Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.

Step 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.