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Creamy Scallop & Pea Fettuccine

http://www.eatingwell.com/recipes/creamy_scallop_pea_fettuccine.html

From EatingWell:  November/December 2007

This rich pasta dish is full of sweet seared scallops and plump peas. Low-fat milk and flour thicken the sauce, giving it creamy texture without the extra calories and fat found in traditional cream sauces. Serve with a small Caesar salad on the side.

5 servings, about 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 399 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 38 mg Cholesterol; 54 g Carbohydrates; 31 g Protein; 9 g Fiber; 618 mg Sodium; 492 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 3 lean meat

Tips & Notes