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A closeup of a bowl of Creamy Fettuccine with Scallops and Peas topped with grated parmesan cheese
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Creamy Fettuccine With Scallops And Peas

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.
Cook Time25 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Italian
Servings: 4 servings
Author: Joanie Zisk

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.