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Creamy Fettuccine with Scallops and Peas, an easy meal that comes together quickly. The tender, sweet scallops go so well with the sweet peas and it all comes together with a delicious cream sauce.
I find that the simplest recipes are often the best. The recipes that don’t require much planning and the recipes that use ingredients already found in your pantry or fridge are my favorite meals. This easy creamy fettuccine recipe is the perfect example.
Why This Recipe Works
- This is an easy recipe that can be ready in just 25 minutes!
- These perfectly seared scallops are golden brown on the surface and sweet and silky on the insides.
- Scallops are one of the easiest kinds of seafood to cook and they can be ready in minutes.
- This creamy fettuccine can be easily customized. You can use pasta you have on hand instead of fettuccine if you’d like and feel free to add in your favorite vegetables.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Fettuccine: You can use classic fettuccine, gluten-free fettuccine, or whole wheat fettuccine.
- Peas: I use frozen and thawed peas in my creamy fettuccine because I always seem to have a package of peas in my freezer. Feel free to use canned instead.
- Olive oil: I use extra virgin olive oil in this creamy fettuccine recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Butter: I use salted butter in my version. You can use unsalted butter and add additional salt if necessary.
- Scallops: I used a pound of sea scallops.
- Salt and pepper: For flavor.
- Heavy cream: Many readers will ask if whole milk or half and half can be used in place of heavy cream. While either can be used instead of cream, I don’t recommend it. If you do not use heavy cream, the sauce will be much thinner and less rich tasting. The cream provides richness and a velvety consistency.
- Lemon juice: Use freshly squeezed lemon juice for best flavor but bottled can be used if necessary.
- Parmesan cheese: For best results, I recommend using freshly grated Parmesan cheese. It melts so much better than powdered or pre-shredded cheese.
How To Make This Recipe
- Cook fettuccine according to package directions. Drain and set aside.
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Heat a large saucepan on medium-high heat for 1-2 minutes. Add the butter and olive oil and heat.
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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.
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Remove the scallops from the pan and set aside.
To Make The Sauce
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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.
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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.
Expert Tips
- You may use other pastas such as penne, spaghetti, or rotini instead.
- Don’t overcrowd the scallops in the pan.
- Do not move or touch the scallops until you are ready to flip them.
- Make sure to continuously stir the sauce, and scrape the bottom and side of the pan so that those hotter areas don’t become curdled as the sauce cooks down.
Frequently Asked Questions
What Do Scallops Taste Like?
Scallops are slightly sweet and have a taste that is similar to lobster. They are rich in flavor and a few will go a long way. When cooked properly, scallops are smooth and tender and will melt in your mouth.
How Do You Buy Sea Scallops?
Buy the freshest scallops you can find. Be sure to purchase scallops from a reputable fishmonger. You will likely find fresh scallops in the seafood section of your grocery store.
Can I Use Frozen Scallops?
Yes. Be sure to thaw the scallops overnight in the refrigerator. Do not thaw them at room temperature. Rinse scallops and pat them dry with a paper towel before using.
Enjoy!
Creamy Fettuccine With Scallops And Peas
Ingredients
- 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
Instructions
- 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.
