Lemon Ricotta Pasta With Peas Seared Scallops Recipes

LEMON RICOTTA PASTA WITH SEARED SCALLOPS RECIPE - (4.3/5)

Lemon Ricotta Pasta with Seared Scallops Recipe - (4.3/5) image

Provided by Booper-2

Number Of Ingredients 10

Ingredients

1 box pappardelle or fettuccine pasta
12 large fresh sea scallops
4 tablespoons good-quality olive oil, divided
1 tablespoon butter
Zest of 1 lemon
1/4 cup lemon juice
1 1/2 cups fresh green peas, shelled and blanched
4 tablespoons fresh thyme, minced (If you have lemon thyme, it is preferred.)
Sea salt and freshly ground black pepper, to taste
1 (475 gram) container ricotta cheese

Steps:

Cook the pasta per package directions until al dente. While pasta is cooking, rinse scallops and pat dry. Heat 1 tablespoon of olive oil and 1 tablespoon of 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.

LEMON-RICOTTA PASTA WITH SEARED SCALLOPS

Lemon-Ricotta Pasta with Seared Scallops image

Provided by Isabelle Boucher (Crumb)

Categories Main

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

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 (475g) ricotta cheese

Steps:

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.

LEMON RICOTTA PASTA WITH PEAS & SEARED SCALLOPS

LEMON RICOTTA PASTA WITH PEAS & SEARED SCALLOPS image

Categories Pasta Shellfish

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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.

ONE-POT PASTA WITH RICOTTA AND LEMON

One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

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