Lemon Ricotta Pasta With Scallops

• 1 box fettuccine pasta
• 12 sea scallops large fresh
• 4 tablespoons olive oil good-quality, divided
• 1 tablespoon butter
• 1 lemon
• 1/4 cup lemon juice
• 1 1/2 cups fresh green peas shelled and blanched
• 4 tablespoons fresh thyme minced
• sea salt
• 1 container ricotta cheese non-dairy

1. Cook the pasta per package directions until al dente.
2. make non-dairy ricotta if you choose to use
3. 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.
4. 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.
5. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

pasta, fresh, olive oil, butter, lemon, lemon juice, fresh green peas, thyme, salt, ricotta cheese

Taken from www.yummly.com/recipe/Lemon-Ricotta-Pasta-with-Scallops-988631 (may not work)