Creamy Scallop & Pea Fettuccine

Ingredients

  • see savings 1 teaspoon lemon juice
  • see savings ½ teaspoon freshly grated lemon zest
  • see savings 1/3 cup chopped fresh chives
  • see savings ¾ cup finely shredded Romano cheese , divided
  • see savings 3 cups frozen peas, thawed
  • see savings ¼ teaspoon ground white pepper
  • see savings 3 tablespoons all-purpose flour
  • + 6 more ingredients
    • see savings 1 cup low-fat milk
    • see savings 1 8 ounce bottle clam juice, (see Tip)
    • see savings 1 tablespoon extra-virgin olive oil
    • see savings ¼ teaspoon salt, divided
    • see savings 1 pound large dry sea scallops, (see Note)
    • see savings 8 ounces whole-wheat fettuccine

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 ...

View full recipe at SpringPad

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