Ingredients Jump to Instructions ↓

  1. 8 ounces whole-wheat fettuccine

  2. 1 pound large dry sea scallops, (see Note)

  3. 1/4 teaspoon salt, divided

  4. 1 tablespoon extra-virgin olive oil

  5. 1 8-ounce bottle clam juice, (see Tip)

  6. 1 cup low-fat milk

  7. 3 tablespoons all-purpose flour

  8. 1/4 teaspoon ground white pepper

  9. 3 cups frozen peas, thawed

  10. 3/4 cup finely shredded Romano cheese, divided

  11. 1/3 cup chopped fresh chives

  12. 1/2 teaspoon freshly grated lemon zest

  13. 1 teaspoon lemon juice

Instructions Jump to Ingredients ↑

  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. 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. 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.


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