Creamy Fettuccine with Scallops

Bring a large pot of lightly salted water to a boil.

Cook fettuccine according to package instructions, then drain and set aside.

Dry scallops with a paper towel and sprinkle with salt.

Coat a nonstick skillet with cooking spray and heat over medium-high.

Sear scallops for 2–3 minutes per side until golden brown. Remove and reserve.

Add clam juice to the same skillet.

In a bowl, whisk together milk, cornstarch, salt, and pepper until smooth.

Pour milk mixture into the pan and whisk with clam juice.

Simmer and stir constantly until sauce thickens, about 1–2 minutes.

Add scallops and peas to the sauce and bring to a simmer.

Stir in fettuccine, chives, lemon zest, lemon juice, and most of the Parmesan.

Remove from heat and top with remaining Parmesan. Serve immediately.