Creamy fettuccine with scallops and peas

Recipe Information

Ingredients

• 8 ounces whole-wheat fettuccine pasta

• 1 pound large dry sea scallops

• 1/4 teaspoon salt, divided

• 1 tablespoon extra-virgin olive oil

• 1 8-ounce bottle clam juice

• 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 fresh chives, chopped

• 1/2 teaspoon freshly grated lemon zest

• 1 teaspoon lemon juice

Directions

• Boil water in a large pot. Add the fettuccine and cook for 8-10 minutes or according to package instructions, then drain.

• While the pasta cooks, pat the scallops dry and sprinkle with 1/8 teaspoon salt. Over medium-high heat, heat the olive oil in a large nonstick skillet, and add the scallops. Cook about 2-3 minutes per side, until golden brown, and then place the scallops on a plate.

• Add the clam juice to the pan. In a medium bowl, whisk milk, flour, white pepper and the remaining 1/8 teaspoon salt until smooth. Whisk the milk mixture into the clam juice. Bring the mixture to a simmer, stirring constantly, until thickened, about 1-2 minutes.

• Move the scallops and accumulated scallop juices from the plate back into the pan, add the peas, and return to a simmer. Stir in the fettuccine, ½ cup Romano cheese, chives, lemon zest, and juice until combined. Sprinkle the remaining cheese on top and serve.

Nutrition (per serving)

• Calories: 399 cal

• Total fat: 7g

• Saturated fat: 3g

• Monounsaturated fat: 3g

• Cholesterol: 38mg

• Sodium: 618mg

• Potassium: 492mg

• Carbohydrate: 54g

• Fiber: 9g

• Protein: 31g