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.
I am impressed every week by your dishes! And this one is no exception: Wonderful presentation and deliciously looking!
ReplyDeleteThank you so much for sharing this at Wednesday Extravaganza! Hope to see you there this week again :)