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1.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. 2.Season The Scallops Salt. 3.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. 4.Pour The Clam Juice Into The Skillet. 5.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. 6.Return The Scallops And Any Accumulated Juices To The Skillet And Stir In The Peas Until Thoroughly Combined. Return To A Simmer. 7.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.
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