Light and quick!

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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.

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  • 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

553.8 calories; protein 45.7g 91% DV; carbohydrates 64.4g 21% DV; fat 13.7g 21% DV; cholesterol 74.3mg 25% DV; sodium 1011.7mg 41% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/12/2012
Overall a good flavor. It is a good thing that my husband loves peas because there were way too many. Could have been great with only 1 cup. Also the sauce was a little too thick. Some chicken broth would have been light and helped to keep it from being so heavy. Nice lemon cheese and chive blend. Read More
(1)