Creamy Fettuccine with Scallops
Michael Matthews adapted by JojoM
A light yet satisfying creamy fettuccine tossed with seared scallops, peas, and a lemony Parmesan sauce.
🍋 Creamy Fettuccine with Scallops
Indulge in this elegant yet easy Creamy Fettuccine with Scallops — a dish that perfectly balances richness and freshness 💫. Tender, seared scallops rest atop silky whole-grain fettuccine tossed in a light lemon-Parmesan cream sauce, with pops of green peas and chives for brightness. It’s a wholesome meal that feels restaurant-worthy but comes together in under 40 minutes! ⏱️
🦪 Why You’ll Love This Recipe
✨ Light but indulgent – Creamy sauce without the heavy cream!
🍋 Lemony and fresh – The zest and juice keep it bright.
💪 Packed with protein – Scallops are a lean, high-protein seafood option.
🥣 Quick weeknight meal – Done in just over half an hour!
🍝 Cooking Tips
- Pat scallops dry before searing for that beautiful golden crust.
- Opt for low-sodium clam juice to control salt levels.
- Add an extra squeeze of lemon juice for a more vibrant finish.
👩🍳 Step-by-Step Highlights
1. Prepare the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine until just al dente. Drain and set aside — this ensures it won’t overcook when added to the sauce later.
2. Sear the Scallops
Dry the scallops well and lightly salt them. In a nonstick skillet, heat a touch of oil or cooking spray over medium-high heat and sear for 2–3 minutes per side until beautifully golden. Remove and keep warm.
3. Make the Cream Sauce
In the same skillet, pour in the clam juice. Whisk together milk, cornstarch, and a pinch of salt and pepper until smooth, then add it to the skillet. Stir continuously for 1–2 minutes until it thickens to a silky consistency.
4. Assemble
Return the scallops to the sauce, along with the peas. Add the cooked fettuccine, chives, lemon zest, and juice. Stir gently to coat everything evenly. Sprinkle in most of the Parmesan, reserving a little to garnish on top.
Serve immediately, topped with the remaining cheese and a few extra chives 🌿.
⭐ Recipe Notes
- Whole-grain fettuccine adds fiber and a nutty depth to balance the creaminess.
- You can swap scallops for shrimp or even salmon chunks for variation.
- For extra texture, top with toasted breadcrumbs or crushed pistachios before serving.
💬 Reader Reviews
“Absolutely delicious!” – Sarah D. 🌟🌟🌟🌟🌟
“The lemon and Parmesan really brighten the dish without overpowering the scallops. I used fresh peas instead of frozen and it worked great!”
“Loved how light and creamy this was.” – Mark T. 🌟🌟🌟🌟
“Added a splash more clam juice for extra seafood flavor. Great for a quick weeknight dinner.”
“Restaurant-quality!” – Eliza M. 🌟🌟🌟🌟🌟
“The scallops were perfectly seared thanks to your tip about patting them dry. So easy to follow!”
“Nice and adaptable.” – Tom B. 🌟🌟🌟🌟
“Used linguine instead of fettuccine and it still turned out great!”
“Light but satisfying.” – Grace Y. 🌟🌟🌟🌟🌟
“I added sautéed mushrooms and it paired beautifully with the sauce.”
🥗 Perfect Pairings
- Side: Garlic-roasted asparagus or a crisp green salad.
- Drink: A chilled glass of Pinot Grigio or Sauvignon Blanc 🍷.
- Dessert: Lemon sorbet or panna cotta for a fresh finish.
A plate of this Creamy Fettuccine with Scallops feels like a little coastal getaway at home 🏖️ — comforting, bright, and full of flavor!
Creamy Fettuccine with Scallops
Michael Matthews adapted by JojoMA light yet satisfying creamy fettuccine tossed with seared scallops, peas, and a lemony Parmesan sauce.
Chef's Tips
Pat the scallops dry before searing to get a nice golden crust.
Use the lowest sodium clam juice to keep the sauce from becoming too salty.
Add a touch more lemon juice if you prefer a brighter flavor.
Tools Used
Medium Bowl
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Ingredients
Pasta
Scallops
Sauce
Vegetables and Flavorings
Instructions
Prepare Pasta
- 1
Bring a large pot of lightly salted water to a boil.
- 2
Cook fettuccine according to package instructions, then drain and set aside.
Cook Scallops
- 1
Dry scallops with a paper towel and sprinkle with salt.
- 2
Coat a nonstick skillet with cooking spray and heat over medium-high.
- 3
Sear scallops for 2–3 minutes per side until golden brown. Remove and reserve.
Make Sauce
- 1
Add clam juice to the same skillet.
- 2
In a bowl, whisk together milk, cornstarch, salt, and pepper until smooth.
- 3
Pour milk mixture into the pan and whisk with clam juice.
- 4
Simmer and stir constantly until sauce thickens, about 1–2 minutes.
Assemble
- 1
Add scallops and peas to the sauce and bring to a simmer.
- 2
Stir in fettuccine, chives, lemon zest, lemon juice, and most of the Parmesan.
- 3
Remove from heat and top with remaining Parmesan. Serve immediately.
Comments & Reviews
Sarah D.
4/28/2025
Absolutely delicious! The lemon and Parmesan really brighten the dish without overpowering the scallops. I used fresh peas instead of frozen and it worked great!
Mark T.
4/28/2025
Loved how light and creamy this was. I added a splash more clam juice for extra seafood flavor. Great for a quick weeknight dinner.
Eliza M.
4/28/2025
This was easy to follow and came out restaurant-quality! The scallops were perfectly seared following the tip to pat them dry. Thank you!
Tom B.
4/29/2025
Nice recipe! I used linguine instead of fettuccine and it still turned out great. I’ll definitely make this again.
Grace Y.
4/29/2025
Loved it! Light but still satisfying. I added some sautéed mushrooms and it paired really well with the sauce.
Nutrition Facts
Serving Size: 1 portion
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
