Creamy Scallop & Pea Fettuccine

November/December 2007

Your rating: None Average: 3.5 (64 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

7 Reviews for Creamy Scallop & Pea Fettuccine


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 2 years 4 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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