Lemon Ricotta Pasta With Scallops

1. 1

   Cook the pasta per package directions until al dente.

2. 2

   make non-dairy ricotta if you choose to use

3. 3

   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.

4. 4

   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.

5. 5

   To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.