Creamy Scallop & Pea Fettuccine

November/December 2007

Your rating: None Average: 3.4 (84 votes)

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.

"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...
Creamy Scallop & Pea Fettuccine

8 Reviews for Creamy Scallop & Pea Fettuccine


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!


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!


He liked it. I hated it. I think the clam juice really turned me off.

Comments (1)


Anonymous wrote 3 years 19 weeks ago

Like others, I use a recipe

Like others, I use a recipe as a guideline and made some changes. I did not use clam juice and one cup of peas was plenty. Additional ingredients included cremini mushrooms, 2 cloves of garlic, one pound of cod in addition to 1/2 pound of scallops, I tbsp unsalted butter and used 1/2 cup of half and half and 1/2 cup of skim milk and wheat flour and wheat fettuccini. It was good and I would make it again.

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