Healthy Recipes

Directions

Ingredients

• 8 ounces whole-wheat fettuccine
• 1 pound large dry sea scallops, (see Note)
• 1/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 1 8-ounce bo clam juice, (see Tip)
• 1 cup low-fat milk
• 3 tablespoon 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 chopped fresh chives
• 1/2 teaspoon freshly grated lemon zest
• 1 teaspoon lemon juice

Cooking Instruction

Step 1

Bring a large pot of water to a boil. Cook fettuccine until just tender, 8 to 10 minutes or according to package instructions. Drain.

Step 2

Meanwhile, pat scallops dry and sprinkle with 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Step 3

Add clam juice to the pan. Whisk milk, flour, white pepper and the remaining 1/8 teaspoon salt in a medium bowl until smooth. Whisk the milk mixture into the clam juice. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.