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MB Lemon-Ricotta Pasta with Seared Scallops
by Marti Brown
serves: 4
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  Lemon-Ricotta Pasta with Seared Scallops
Ingredients:
  1 box   Pappardelle or fettuccine pasta
  12   Large fresh sea scallops
  4 tbsp   Good-quality olive oil, divided
  1 tbsp   Butter
  1   Zest of lemon
  1 1/2 cups   Fresh green peas, shelled and blanched
  4 tbsp   Fresh thyme, minced (pref lemon thyme, if you have it)
    Sea salt and freshly ground black pepper
  1   Container (475g) ricotta cheese
Directions:
 
Categories:
 
  • Fish & Seafood
  • Pasta/Rice/Potatoes


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