I saw this recipe and knew it was one I needed to make. All the ingredients are ones I enjoy. But I forgot something. The texture of plain ricotta is not pleasing to me. Had I thought about it I would have made the sauce creamy instead of just plain ricotta. Overall the flavor was great but everyone who ate it agreed about the texture thing.
- 1 box pappardelle or fettuccine pasta
- 12 large fresh sea scallops
- 4 tbsp good-quality olive oil, divided
- 1 tbsp butter
- Zest of 1 lemon
- 1/4 cup lemon juice
- 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 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.