Lemon-Ricotta Pasta w/ Seared Scallops

By coffeycake

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

Preparation

Step 1

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.