LEMON RICOTTA PASTA WITH PEAS & SEARED SCALLOPS
Steps:
- Cook the pasta per package directions 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 a single later Cook, turning once, until brown on the outside and just opaque in the 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, thyme. Toss to coat, then season with salt and lots of pepper. Add the ricotta and mix gently until pasta is coated evenly.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love