Scallops and Creamy Pea Fettuccine

Ingredients

• 8 ounce bottled clam juice 
• 8 ounce fettuccine barilla whole-wheat
• 3 tablespoons flour all-purpose
• 0.3 cup chives fresh chopped
• 0.3 teaspoon ground pepper white
• 1 teaspoon juice of lemon 
• 0.5 teaspoon lemon zest 
• 1 cup milk low-fat
• 1 tablespoon olive oil extra-virgin
• 3 cups peas green frozen thawed
• 0.8 cup romano cheese shredded divided
• 0.1 teaspoon salt 
• 1 pound sea scallops dry

Equipment

• frying pan
• whisk
• pot

Directions

1. 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.
2. Season the scallops salt.
3. 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.
4. Transfer scallops to a plate.
5. Pour the clam juice into the skillet.
6. 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.
7. Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.
8. Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce.
9. Sprinkle with remaining 1/4 cup of Romano cheese to serve.