Lemon Ricotta Pasta With Seared Scallops Recipes
LEMON-RICOTTA PASTA WITH SEARED SCALLOPS
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)
Provided by Booper-2
Number Of Ingredients 10
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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- Prepare a large pot for pasta, cast-iron pan (or non-stick frying pan) for scallops and another non-stick frying pan for the sauce.
- Bring a large pot of salted water to a boil. Cook fresh pasta for 2-3 minutes or until al dente. If you are using dry pasta, cook according to package directions. Drain and set aside. Reserve 0.5 cup of pasta water.
- If you are using frozen scallops, thaw them overnight in the refrigerator or in a bowl of cold water for about 20 minutes.
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