- 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
- 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.
- Season the scallops salt.
- 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.
- Pour the clam juice into the skillet.
- 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.
- Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.
- 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.