Creamy Scallops and Pea Fettuccine

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. Eat and Enjoy!

SERVINGS: 5   |  TOTAL TIME: 40 min

Ingredients:

• 8 ounce(s) pasta, fettuccine, whole-wheat
• 1 pounds sea scallops large, patted dry
• 1/4 teaspoon salt divided
• 1 tablespoon oil, olive, extra-virgin
• 8 ounce(s) clam juice (1 bottle)
• 1 cup(s) milk, lowfat (1%)
• 3 tablespoon flour, all-purpose
• 1/4 teaspoon pepper, white ground
• 3 cup(s) peas, frozen thawed
• 3/4 cup(s) cheese, Romano finely shredded, divided
• 1/3 cup(s) chives, fresh chopped
• 1/2 teaspoon lemon zest freshly grated
• 1 teaspoon lemon juice

Instructions:

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.

2. 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.

3. 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.

4. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes.

5. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer.

6. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.

Nutrition Details:

per servingCalories 399, Fat 7g, Cholesterol 38mg, Sodium 618mg, Saturated Fat 3g, Protein 31g, Fiber 9g, Carbohydrates 54g

The post Creamy Scallops and Pea Fettuccine appeared first on Type II Diabetes Recipes.

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