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
- Cook the pasta per package directions until al dente.
- make non-dairy ricotta if you choose to use
- 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.
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)