Ingredients
1 box Pappardelle or fettuccine pasta
12 large fresh sea scallops
4 tbsp good quality olive oil
1 tbsp butter
zest of 1 lemon
1/4 cup lemon juice
1 1/2 cups fresh green peas, shelled & blanched
4 tbsp fresh thyme, minced (lemon thyme if available)
sea salt and fresh ground black pepper
1 container (475 g) ricotta
Preparation
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.
