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Saturday, January 2, 2016

scallops and creamy pea fettuccine

Ingredients

  • Servings: 4
  • 1 (8 ounce) package whole-wheat fettuccine
  • 1 pound large dry sea scallops
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 (8 ounce) bottle clam juice
  • 1 cup low-fat milk
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon salt
  • 3 cups frozen green peas, thawed
  • 3/4 cup shredded romano cheese, divided
  • 1/3 cup chopped fresh chives
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
  • season the scallops salt.
  • heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. transfer scallops to a plate.
  • pour the clam juice into the skillet.
  • whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. reduce heat to low and bring the sauce to a simmer, whisking constantly. cook until thickened, 2 to 3 minutes.
  • return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. return to a simmer.
  • gently mix the cooked fettuccine, 1/2 cup of romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. sprinkle with remaining 1/4 cup of romano cheese to serve.

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