Scallops and Creamy Pea Fettuccine

Name: Scallops and Creamy Pea Fettuccine
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams clam juice; 227 grams package whole-wheat fettuccine; 3 Tbsps all-purpose flour; 79 milliliters chopped fresh chives; 0 teaspoons ground white pepper; 1 teaspoon lemon juice; 1 teaspoons lemon zest; 237 milliliters low-fat milk; 1 Tbsp extra-virgin olive oil; 710 milliliters frozen green peas, thawed; 177 milliliters shredded Romano cheese, divided; 0 teaspoons salt; 454 grams dry sea scallops

Scallops and Creamy Pea Fettuccine might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 488 calories, 23g of protein, and 13g of fat per serving. This recipe serves 4. 3 people found this recipe to be tasty and satisfying. A mixture of sea scallops, milk, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

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.

Ingredients you will need

Fettuccine

Water

Equipment you will use

Pot

Season the scallops salt.

Ingredients you will need

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.

Ingredients you will need

Olive Oil

Scallops

Equipment you will use

Frying Pan

Transfer scallops to a plate.

Ingredients you will need

Scallops

Pour the clam juice into the skillet.

Ingredients you will need

Clam Juice

Equipment you will use

Frying Pan

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.

Ingredients you will need

1 Percent Milk

White Pepper

Clam Juice

All Purpose Flour

Sauce

Salt

Equipment you will use

Whisk

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

Ingredients you will need

Scallops

Peas

Equipment you will use

Frying Pan

Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce.

Ingredients you will need

Cooked Fettuccine

Romano Cheese

Lemon Juice

Lemon Zest

Scallops

Chives

Sauce

Sprinkle with remaining 1/4 cup of Romano cheese to serve.

Ingredients you will need

Romano Cheese

Equipment

Pot

Frying Pan

Whisk

Ingredients

Servings:

227grams

clam juice 227grams

package whole-wheat fettuccine 3Tbsps

all-purpose flour 79milliliters

chopped fresh chives 0teaspoons

ground white pepper 1teaspoon

lemon juice 1teaspoons

lemon zest 237milliliters

low-fat milk 1Tbsp

extra-virgin olive oil 710milliliters

frozen green peas, thawed 177milliliters

shredded Romano cheese, divided 0teaspoons

salt 454grams

dry sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.