Creamy Scallop & Pea Fettuccine

8 Reviews
From: EatingWell Magazine 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.

Ingredients 5 servings

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  • 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

Preparation

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  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.
  • 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.
  • 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

  • Serving size: about 1 1/2 cups
  • Per serving: 413 calories; 9 g fat(4 g sat); 10 g fiber; 55 g carbohydrates; 30 g protein; 90 mcg folate; 39 mg cholesterol; 9 g sugars; 0 g added sugars; 2036 IU vitamin A; 17 mg vitamin C; 275 mg calcium; 4 mg iron; 938 mg sodium; 563 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 3 lean meat

Reviews 8

April 19, 2015
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By: EatingWell User
waste of ingredients Followed all the steps but this recipe is not worth it. Recipe suggests too many peas and the end result lacks flavor. Waste of expensive Parmesan reggiano and scallops. Indigestion is imminent. Pros: none Cons: heavy, bland
May 07, 2013
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By: EatingWell User
Hated it! I didn't like this AT ALL. It was way too bland, and didn't even look appetizing. Definitely a waste of food. I tried to save the scallops by putting them back in the skillet and adding butter, parsley and garlic salt (similar to scampi)... They were at least edible now, but the clam juice was still very present. And, of course, they were now over-cooked.
March 20, 2013
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By: EatingWell User
Creamy scallops & pea fettuccine. The scallops were tasty. However, the rest turned out to be a waste of food. The family said if I cook anything like that again they will take over the cooking. It was really heavy and bland with a lack of spice. Sorry but we all think it is not worth trying. Pros: Nothing Cons: Was a heavy mushy bland pile of peas and fettuccine smothering the scallops
November 11, 2010
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By: EatingWell User
Omit the clam juice and you'll be okay. I made it with 1/2 lb small bay scallops and did not use the clam juice. I really didn't want it to taste fishy. The natural juices from the scallops were enough for flavor. Saute the scallops with garlic and earth balance and salt and pepper, added the peas(only used 1 cup of frozen peas and that was enough) then made the sauce with the extra ingredients in the pan with the scallops. We served with crushed red pepper for the adults and sans hot pepper for the kid. Was a real hit.
October 18, 2010
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By: EatingWell User
I only used 2 cups of peas. I also seasoned both the scallops and the sauce with Cajun seasoning (for added spice)... then I served it with red pepper flakes, and it was fantastic!
April 23, 2010
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By: clairemorrisey
Too bland for my taste. It had almost no flavor at all. The peas helped, but couldn't save it. So sad, since the scallops smelled so good when they went into the pan!
March 08, 2010
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By: EatingWell User
My husband and I both loved this! I'm not a fan of chives, so I omitted those. I also used a whole wheat pasta to add a little more fiber. This is one I'll make again!
December 01, 2009
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By: cristelanne
He liked it. I hated it. I think the clam juice really turned me off.