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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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Serves: 4 Total Time: 30 minutes

Ingredients


  • 1 box pappardelle pasta
  • 12 large fresh sea scallops
  • 4 tbsp good-quality olive oil, divided
  • 1 tbsp butter
  • Zest of 1 lemon
  • ¼ cup lemon juice
  • 1½ 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 (16 ounces) ricotta cheese


Instructions

1

Cook the pasta per package directions until al dente.

2

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.

3

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.

4

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

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