Scallops And Creamy Pea Fettuccine

• 1 (8 ounce) package whole-wheat fettuccine
• 1 pound large dry sea scallops
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 (8 ounce) bottle clam juice
• 1 cup low-fat milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon salt
• 3 cups frozen green peas, thawed
• 3/4 cup shredded Romano cheese, divided
• 1/3 cup chopped fresh chives
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice

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

scallops, salt, extravirgin olive oil, clam juice, lowfat milk, allpurpose, ground white pepper, salt, frozen green peas, romano cheese, fresh chives, lemon zest, lemon juice

Taken from www.allrecipes.com/recipe/219983/scallops-and-creamy-pea-fettuccine/ (may not work)