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Creamy Scallop & Pea Fettuccine

November/December 2007

Your rating: None Average: 3.5 (71 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.



READER'S COMMENT:
"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

04/19/2015
Anonymous
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.

none
Comments
05/07/2013
Anonymous
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.

Comments
03/20/2013
Anonymous
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.

Nothing
Comments
11/11/2010
Anonymous

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.

Comments
10/18/2010
Anonymous

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!

Comments (2)

5 comments

Anonymous wrote 2 weeks 5 days ago

BTW went to two stores

BTW went to two stores looking for Non-Sodium Polytriphosphate scallops. No Go! These browned just fine but would like to use non chemical added next time.

Anonymous wrote 2 weeks 5 days ago

this was fantastic.. BUT NOT

this was fantastic.. BUT NOT AS RECIPE DIRECTED!
I sauteed onions mushrooms and red peppers and set aside. Seasoned scallops with Red Lobster seasoning, garlic powder and Kosher salt. Sauteed in same pan as used for vegetables. deglazed pan with 1/2 cup chicken broth. added flour, then added 4 ounces of clam sauce. the sauce. It was amazing according to the husband.
Tossed the whole grain pasta with the sauteed vegetable, 2 cups peas and 2/3 sauce. Plated the pasta mixure, placed scallops on top and drizzled remaining sauce over. Garnished with a few chives. It was great. Making the sauce flavorful was key. Hope this helps.

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