Introduction: Creamy Scallop and Pea Fettuccine
I love Scallops! They are buttery, delicious little creatures of the sea, and healthy too. I came across this recipe (EatingWell.com) while I was scoping out some new ways to prepare scallops. I like them with pasta, but I don’t like them paired with a really overpowering cream sauce because I think that kind of defeats the purpose. So although this recipe does use a cream sauce, it is a very light version with milk and flour, and the peas really add to the texture. Ok, so basically, its Divine, and I think you’ll love it. Now let’s get cooking!
Here is what you will need for 5 plates:
1 8 oz. box Fettuccine
1 Lb. large Scallops
3 Tbsp. Oyster Juice (juice from 1 can of oysters)
1 Cup 1% Milk
3 Tbsp Flour
1 Box Frozen Peas (about 2 cups)
3/4 Cup Fresh Parmesan, Grated
1 teaspoon fresh lemon juice
Zest of 1 Lemon
Salt and Pepper
First, bring your salted pasta water to a boil. Cook Pasta to package directions, about 8 to 10 Minutes.
While the Pasta is cooking, get your scallops ready. Pat them dry with a paper towel and sprinkle each side with salt and pepper.
Heat 1 Tablespoon olive oil in a nonstick pan. Add Scallops and cook 2 -3 minutes per side.
Transfer them to a plate and cover to keep warm.
In a medium bowl, whisk together oyster juice, milk, flour, 1/2 tsp. pepper, and 1/8 tsp. salt until smooth.
Pour the mixture into the pan that the scallops cooked in and stir constantly, making sure to scrape any bits off the bottom of the pan, until the mixture comes to a simmer and thickens, about 2 minutes.
Add the scallops back to the pan.
Warm up your peas in the microwave for 4 minutes, then add them to the scallop mixture. cook for a few minutes until the peas are soft and warmed through. Then Add 1/2 cup freshly grated parmesan cheese, and lemon juice to the mixture.
Add the Pasta and Toss to combine.
Serve it up on a plate with sliced chives, lemon zest, and remaining cheese. Enjoy!
Check out this delicious Scallop and Pea Fettuccine recipe and more with step-by-step instructions at www.theviewfrom8600ft.com! Thanks for stopping by!