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Scallops and Creamy Pea Fettuccine

Rated as 3 out of 5 Stars
13

"Light and quick!"
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Ingredients

40 m servings 554
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 554 calories; 13.7 64.4 45.7 74 1012 Full nutrition

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Reviews

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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 chi...