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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 is from Our Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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