Delicious recipes

Creamy Scallop & Pea Fettuccine

Creamy Scallop & Pea Fettuccine

This rich pasta dish is full of sweet seared scallops and plump peas. Low-fat milk and flour thicken the sauce, giving it creamy texture without the extra calories and fat found in traditional cream sauces. 

READER'S COMMENT:

"Omit the clam juice and you'll be okay. I made it with 1/2 lb small bay scallops and did not use the clam juice. I really didn't want it to taste fishy. The natural juices from the scallops were enough for flavor. Saute the scallops with...

INGREDIENTS

8 ounces whole-wheat fettuccine

1 pound large dry sea scallops, (see Note)

1/4 teaspoon salt, divided

1 tablespoon extra-virgin olive oil

1 8-ounce bottle clam juice, (see Tip)

1 cup low-fat milk

3 tablespoons all-purpose flour

1/4 teaspoon ground white pepper

3 cups frozen peas, thawed

3/4 cup finely shredded Romano cheese, divided

1/3 cup chopped fresh chives

1/2 teaspoon freshly grated lemon zest

1 teaspoon lemon juice

PREPARATION
Bring a large pot of water to a boil. Cook fettuccine until just tender, 8 to 10 minutes or according to package instructions. Drain.

Meanwhile, pat scallops dry and sprinkle with 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Add clam juice to the pan. Whisk milk, flour, white pepper and the remaining 1/8 teaspoon salt in a medium bowl until smooth. Whisk the milk mixture into the clam juice. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.

TIPS & NOTES

- Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
- Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it in the canned-fish section or the seafood department of your supermarket.
eatingwell.com

Similar materials