Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Light and quick!

Gallery

Recipe Summary

cook:
20 mins
total:
40 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

554 calories; protein 45.7g; carbohydrates 64.4g; fat 13.7g; cholesterol 74.3mg; sodium 1011.7mg. Full Nutrition
Advertisement