Another found-it-on-pinterest dinner recipe. I used whole wheat spaghetti instead of fettuccine because that's what I had handy in the pantry. I think I overcooked my scallops though in my quest to get them nicely browned as they turned out a bit chewy. This recipe made for a nice creamy sauce although I don't really know how to describe the flavor. It isn't tomato-based or an alfredo sauce but the milk and cheese helps make it creamy. It was good but I used whole milk instead of low-fat so I think that helped with the creaminess but also made it a tad rich and a little filling. Oh and I don't like peas so I substituted a can of whole kernel corn instead.
8 ounces whole-wheat fettuccine
1 pound large dry sea scallops
1/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
1 8-ounce bottle clam juice
1 cup low-fat milk (I used whole milk)
3 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
3 cups frozen peas, thawed (I used whole kernel corn)
3/4 cup finely shredded Romano cheese , divided
1/3 cup chopped fresh chives
1/2 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
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. 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.