Lemon Ricotta Pasta With Peas & Seared Scallops

Name: Lemon Ricotta Pasta With Peas & Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Cook the pasta per package directions
2
While pasta is cooking-
3
Rinse scallops and pat dry
4
Heat 1 tbsp olive oil and 1 tbsp butter over high heat in a skillet until foamy.
5
Sprinkle scallops with a little salt and pepper, place in skillet in a single later
6
Cook, turning once, until brown on the outside and just opaque in the center (about 2 minutes per side)
7
Remove from pan and set aside.
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
Add the ricotta and mix gently until pasta is coated evenly.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box Pappardelle or fettuccine pasta, 12 large fresh sea scallops, 4 tbsp good quality olive oil, 1 tbsp butter, and more.

Yes, Lemon Ricotta Pasta With Peas & Seared Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!