Lemon Ricotta Pasta With Peas & Seared Scallops

1. 1

   Cook the pasta per package directions

2. 2

   While pasta is cooking-

3. 3

   Rinse scallops and pat dry

4. 4

   Heat 1 tbsp olive oil and 1 tbsp butter over high heat in a skillet until foamy.

5. 5

   Sprinkle scallops with a little salt and pepper, place in skillet in a single later

6. 6

   Cook, turning once, until brown on the outside and just opaque in the center (about 2 minutes per side)

7. 7

   Remove from pan and set aside.

8. 8

   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.

9. 9

   Add the ricotta and mix gently until pasta is coated evenly.

* Per serving · 4 servings · Values may vary.

No additional tips available.