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.
Creamy Scallop & Pea Fettuccine
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.
8 Reviews for Creamy Scallop & Pea Fettuccine
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.
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.
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.
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!