Best 6 Scallops And Creamy Pea Fettuccine Recipes

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Scallops and Creamy Pea Fettuccine is a delightful dish that combines tender scallops, sweet peas, and creamy fettuccine in a flavorful sauce. This recipe is a perfect balance of flavors and textures, making it a popular choice for special occasions or romantic dinners. The combination of plump scallops, vibrant peas, and silky smooth sauce creates a dish that is both visually appealing and utterly delicious. Savor the sweet and briny notes of the scallops, complemented by the fresh and earthy flavors of the peas, all while enjoying the velvety texture of the fettuccine.

Check out the recipes below so you can choose the best recipe for yourself!

SEA SCALLOPS AND FETTUCCINE



Sea Scallops and Fettuccine image

This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. -Donna Thompson, Laramie, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

4 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 medium sweet red pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional broth
1 tablespoon lemon juice
6 sea scallops (about 3/4 pound)
2 teaspoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half., Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

Nutrition Facts : Calories 421 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS



Fettuccine Alfredo with Scallops and Peas image

Is there such a thing as too much deliciousness all on one plate? We put the question to the test with this Fettuccine Alfredo with Scallops and Peas.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 Tbsp. oil
1/2 lb. small scallops
1 cup peas, cooked
1/4 cup (1/2 stick) butter
1/2 cup light cream
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1 pkg. (9 oz.) refrigerated fettuccine, cooked, drained

Steps:

  • Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
  • Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
  • Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.

Nutrition Facts : Calories 500, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 90 mg, Sodium 930 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 4 g, Protein 27 g

CREAMY FETTUCCINE WITH SCALLOPS AND PEAS



Creamy Fettuccine With Scallops And Peas image

Creamy Fettuccine with Scallops and Peas - the tender, sweet scallops go so well with the sweet peas and it all comes together with a delicious cream sauce.

Provided by Joanie Zisk

Categories     Main Dish

Time 25m

Number Of Ingredients 10

1 pound fettuccine
1 package of frozen peas (, thawed)
1 Tablespoon olive oil
1 Tablespoon butter
1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy cream
1 Tablespoon lemon juice
2 cups parmesan cheese (, grated)

Steps:

  • Cook fettuccine according to package directions. Drain and set aside.
  • Rinse the scallops under cold running water. Pat dry.
  • Heat a large saucepan on medium high heat for 1-2 minutes. Add the butter and olive oil and heat. Place the scallops in the pan in a single layer and let sear for 2-4 minutes, until they are browned on the bottom. Using tongs, carefully turn the scallops over and sear the other side until browned, 2-4 minutes.
  • Remove the scallops from the pan and set aside.
  • TO MAKE THE SAUCE:
  • Whisk the heavy cream, lemon juice, salt and pepper in a medium saucepan heated on medium high heat. Bring to a boil, reduce heat and continue stirring until sauce is thickened, about 2 minutes. Stir in one cup of the parmesan cheese.
  • Put the cooked fettuccine in a large bowl. Add the peas and pour in the sauce. Mix well. Gently fold in the scallops and the remaining cup of parmesan cheese.

SCALLOPS AND CREAMY PEA FETTUCCINE



Scallops and Creamy Pea Fettuccine image

Light and quick!

Provided by Michelle Lamb-Vera

Categories     Seafood     Shellfish     Scallops

Time 40m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package whole-wheat fettuccine
1 pound large dry sea scallops
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 (8 ounce) bottle clam juice
1 cup low-fat milk
3 tablespoons all-purpose flour
¼ teaspoon ground white pepper
⅛ teaspoon salt
3 cups frozen green peas, thawed
¾ cup shredded Romano cheese, divided
⅓ cup chopped fresh chives
½ teaspoon lemon zest
1 teaspoon lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 64.4 g, Cholesterol 74.3 mg, Fat 13.7 g, Fiber 11.1 g, Protein 45.7 g, SaturatedFat 4.9 g, Sodium 1011.7 mg, Sugar 6.4 g

SCALLOPS AND CREAMY PEA FETTUCCINE



Scallops and Creamy Pea Fettuccine image

Light and quick!

Provided by Michelle Lamb-Vera

Categories     Scallop Recipes

Time 40m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package whole-wheat fettuccine
1 pound large dry sea scallops
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
1 (8 ounce) bottle clam juice
1 cup low-fat milk
3 tablespoons all-purpose flour
¼ teaspoon ground white pepper
⅛ teaspoon salt
3 cups frozen green peas, thawed
¾ cup shredded Romano cheese, divided
⅓ cup chopped fresh chives
½ teaspoon lemon zest
1 teaspoon lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 64.4 g, Cholesterol 74.3 mg, Fat 13.7 g, Fiber 11.1 g, Protein 45.7 g, SaturatedFat 4.9 g, Sodium 1011.7 mg, Sugar 6.4 g

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS



Seared Scallops with Creamy Noodles and Peas image

Categories     Dairy     Fish     Herb     Pasta     Vegetable     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces medium egg noodles
1 cup frozen peas
3/4 pound large sea scallops (about 15; tough ligament removed from side of each if attached), halved horizontally
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives

Steps:

  • Cook noodles in a large pot of boiling salted water , uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more. Drain in a colander, then transfer to a platter and keep warm, loosely covered with foil.
  • While noodles cook, pat scallops dry and sprinkle with salt and pepper. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add scallops. Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total. Transfer to platter with noodles and keep covered.
  • Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits, 1 minute. Stir in water and cream and boil until slightly reduced, about 3 minutes. Season with salt and pepper. Stir in chives and pour sauce over scallops and noodles.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
  • Use Fresh, High-Quality Ingredients: The better the quality of your ingredients, the tastier your dish will be. Look for fresh scallops, peas, and fettuccine noodles.
  • Sear the Scallops Properly: Searing the scallops is an important step that helps to develop their flavor and texture. Make sure to sear them in a hot pan with a little bit of oil until they are golden brown on both sides.
  • Cook the Peas Al Dente: Peas should be cooked until they are tender but still have a slight bite to them. Overcooked peas will be mushy and lose their flavor.
  • Use a Good Quality Cream: The cream sauce is an important part of this dish, so use a good quality cream that is at least 35% fat. This will help to make the sauce rich and creamy.
  • Season the Dish to Taste: Once the dish is cooked, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to taste.

Conclusion:

Scallops and creamy pea fettuccine is a delicious and elegant dish that is perfect for a special occasion. The combination of tender scallops, sweet peas, and creamy sauce is sure to please everyone at the table. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for a special meal to impress your friends or family, give this recipe a try.

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