Saturday, October 23, 2010
I love scallops. I can't afford to eat them all of the time, but every now and then--budget be damned--I sneak them onto the weekly menu. I think my love for scallops stems from an early (albeit brief) repulsion in high school. I wasn't a fan of the fishy smell and at first bite I remember not being impressed by the soft texture. Then again, the only time I encountered them were in Greek diners where little pencil eraser-sized scallops made strange, rubbery squeak noises when bitten.
But then something miraculous happened. Seared scallops. They saved me from the terrible pit of repulsion, introducing me to a world where crispy meets a soft tongue massage, and I've been hooked ever since.
This recipe combines two of my favorite things in the world: scallops and peas.
Cream Scallop and Pea Fettucine From Eating Well
8 ounces whole-wheat fettuccine
1 pound large dry sea scallops
1/4 teaspoon salt, divided
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
3 cups frozen peas, thawed
3/4 cup finely shredded Romano cheese, divided
1/3 cup chopped fresh chives
1/2 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1. Bring a large pot of water to a boil. Cook fettuccine until just tender, 8 to 10 minutes or according to package instructions. Drain.
2. Meanwhile, pat scallops dry and sprinkle with 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3. Add clam juice to the pan. Whisk milk, flour, white pepper and the remaining 1/8 teaspoon salt in a medium bowl until smooth. Whisk the milk mixture into the clam juice. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.