Creamy Scallop and Pea Fettuccine

This recipe is a “light” recipe, using milk and flour instead of cream in the sauce. But the seared scallops paired with the peas is a wonderful flavour combination.

The Recipe:
8 oz. fettuccine
1 lb. large dry sea scallops
1/4 tsp. salt, divided
1 tbsp. extra virgin olive oil
1 8-oz bottle clam juice
1 cup low fat milk
3 tbsp. all-purpose flour
1/4 tsp. ground white pepper
3 cups frozen peas, thawed
3/4 cups finely shredded Romano cheese, divided
1/3 cup chopped fresh chives
1/2 tsp. freshly grated lemon zest
1 tsp. lemon juice

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

2. Meanwhile, pat scallops dry and sprinkle with 1/8 tsp. salt. Heat oil in a large non-stick 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 tsp. 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.

4. 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.

Creamy Scallop and Pea Fettuccine

My Experience:

Very easy to make this recipe and I love seared scallops.

To make the recipe gluten-free for me, I used gluten-free all-purpose flour and corn pasta for mine. For some reason I couldn’t find a small container of Romano cheese (only big containers) so I just used Parmesan. Another swap I made was the pepper… I just used freshly ground black pepper. When buying your clam juice, make sure to pick the brand with the least sodium content. That way you can control the amount of salt in the dish.

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