CREAMY FETTUCCINE WITH SCALLOPS

SERVES 5
 PREP TIME 10 MINUTES
COOKING TIME 25 MINUTES

402 CALORIES | 31 GRAMS PROTEIN | 56 GRAMS CARBOHYDRATES | 5 GRAMS FAT

Ingredients 

Salt and ground black pepper, to taste
8.ounces whole-grain fettuccine
1.pound large sea scallops
1.(8-ounce) bottle clam juice (the lowest sodium available)
1.cup 2% milk
3.tablespoons cornstarch
3.cups frozen peas
1/3.cup chopped chives
1/2.teaspoon lemon zest
1.teaspoon lemon juice
1/2.cup grated Parmesan cheese

Method

1 Bring a large pot of lightly salted water to a boil over high
heat. Cook fettuccine according to package instructions. Drain
the pasta and reserve.
2 Meanwhile, dry scallops with a paper towel and sprinkle with
salt. Coat a large nonstick skillet with cooking spray and warm
over medium-high heat. Add scallops and cook until golden brown,
about 2 to 3 minutes per side. Remove from pan and reserve.
3 Add clam juice to the pan. In a medium bowl, add milk,
cornstarch, salt, and pepper; whisk until smooth. Pour milk
mixture into the pan and whisk with clam juice. Once the mixture
is simmering, stir constantly until sauce thickens, about 1 to 2
minutes.
4 Add reserved scallops and peas to clam sauce and bring to a
simmer. Stir in reserved fettuccine, chives, lemon zest, lemon
juice, and most of the cheese; mix well. Remove pan from the heat
and top pasta with remaining cheese. Serve.