Lemon Ricotta Pasta With Peas Seared Scallops Food

LEMON-RICOTTA PASTA WITH SEARED SCALLOPS

Lemon-Ricotta Pasta with Seared Scallops image

Provided by Isabelle Boucher (Crumb)

Categories Main

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

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.
To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

LEMON RICOTTA PASTA WITH SEARED SCALLOPS RECIPE - (4.3/5)

Lemon Ricotta Pasta with Seared Scallops Recipe - (4.3/5) image

Provided by Booper-2

Number Of Ingredients 10

Ingredients

1 box pappardelle or fettuccine pasta
12 large fresh sea scallops
4 tablespoons good-quality olive oil, divided
1 tablespoon butter
Zest of 1 lemon
1/4 cup lemon juice
1 1/2 cups fresh green peas, shelled and blanched
4 tablespoons fresh thyme, minced (If you have lemon thyme, it is preferred.)
Sea salt and freshly ground black pepper, to taste
1 (475 gram) container ricotta cheese

Steps:

Cook the pasta per package directions until al dente. While pasta is cooking, rinse scallops and pat dry. Heat 1 tablespoon of olive oil and 1 tablespoon of 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. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

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