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Creamy Scallop & Pea Fettuccine

Creamy Scallop & Pea Fettuccine

Nutrition Facts
  • cal. (kcal) 399
Creamy Scallop & Pea Fettuccine
  • Makes: 1 servings
  • Prep: 40 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 54

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 bottle clam juice, (see Tip)
  • 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 chopped fresh chives
  • 1/2 teaspoon freshly grated lemon zest
  • 1 teaspoon lemon juice

Directions

  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.
  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.
  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.
  4. Note: Be sure to buy "dry" sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
  5. Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it in the canned-fish section or the seafood department of your supermarket.

Nutrition Information

Servings Per Recipe: 1
PER SERVING: 399 cal., 7 g total fat (3 g sat. fat), 38 mg chol., 618 mg sodium, 54 g carb. (9 g fiber), 31 g pro.

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