Scallops And Creamy Pea Fettuccine - cooking recipe

Ingredients

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

Preparation

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.