Lemon-Ricotta Pasta with Seared Scallops and Butter Lettuce Salad

A ridiculously effortless pasta dish that comes together so quickly you’ll have tons of time left over to your evening.

Lemon-Ricotta Pasta with Seared Scallops

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Total Time: 30 minutes
Servings: 4


  • 1 box  pappardelle pasta
  • 12 large  fresh sea scallops
  • tbsp good-quality olive oil, divided
  • tbsp  butter
  • Zest of 1 lemon
  • ¼  cup  lemon juice
  • cups  fresh green peas, shelled and blanched
  • tbsp  fresh thyme, minced  (pref lemon thyme, if you have it)
  • Sea salt and freshly ground black pepper
  • container  (16 ounces) 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.
  • To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.
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