• 8 ounce(s) pasta, fettuccine, whole-wheat
  • 1 pounds sea scallops, large, patted dry
  • 1/4 teaspoon salt, divided
  • 1 tablespoon oil, olive, extra-virgin
  • 8 ounce(s) clam juice, (1 bottle)
  • 1 cup(s) milk, lowfat (1%)
  • 3 tablespoon flour, all-purpose
  • 1/4 teaspoon pepper, white, ground
  • 3 cup(s) peas, frozen, thawed
  • 3/4 cup(s) cheese, Romano, finely shredded, divided
  • 1/3 cup(s) chives, fresh, chopped
  • 1/2 teaspoon lemon zest, freshly grated
  • 1 teaspoon 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 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.
4. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes.
5. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer.
6. 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