Wednesday, March 26, 2014

Lemon Ricotta Pasta with Peas and Seared Scallops

Here's what I had: Ricotta cheese, lemons, some frozen tiny bay scallops, and mini-farfalle pasta. This was super quick to throw together and made for a lovely little dinner. My gentleman made the scallops because he always cooks them perfectly. I added the butter/oil from the scallops pan into the pasta as well just to add a little more fatty goodness. It was a really nice, springy dinner, which is mildly ironic since we just got more snow overnight.

I doubt I'd make this again but it was great just to throw together.


Lemon-Ricotta Pasta with Peas and Seared Scallops
From Crumb via Pinterest, of course

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
Sea salt and freshly ground black pepper
1 container 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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