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Lemon-Ricotta Pasta with Peas & Seared Scallops Recipe

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This recipe for Lemon-Ricotta Pasta with Peas & Seared Scallops, by , is from Our Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Schmeusser


1 box pappardelle or fettuccine pasta
12 large fresh sea scallops
4 tbsp. good-quality olive oil, divided
1 tbsp. butter
Zest of lemon
1/4 cup lemon juice
1 1/2 cups fresh green peas, shelled and blanched
4 tbsp. fresh thyme, minced (pref. lemon thyme)
Sea Salt and freshly ground black pepper
1 container (475g.) ricotta cheese

Cook the pasta per package directions until al dente,
While pasta is cooking, rinse scallops and pat dry. Heat 1 tbsp. olive oil and 1 tbsp. butter over high heat in a skillet until foamy. Sprinkle scallops with a little salt and pepper; place in skillet in single layer. Cook turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside.
Drain pasta and return to the pot over low heat. Stir in lemon zest, juice, remaining 3 tbsp. olive oil, peas, and thyme. Toss to coat, then season with salt and lots of pepper.
Add the ricotta and mix gently until pasta is coated evenly.




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