Tasty Lemon Ricotta Pasta with Seared Scallops

The exemplar of this dish is that the seared scallops change it seem similar a restaurant-worthy victuals that you've slaved over all nighttime. Withal, the actuality is that the scallops abide literally proceedings to combust into golden-crisp appetisingness, and the no-cook sauce is as dolabrate as tossing freshly seared pasta with a tub of ricotta, colourless syrupy peas and a handful of else larder ingredients.

Ingredients:

• 1 box pappardelle or fettuccine pasta
• 4 tbsp good-quality olive oil, divided
• 12 large fresh sea scallops
• 1 tbsp butter
• Zest of 1 lemon
• 1 1/2 cups fresh green peas, shelled and blanched
• 1/4 cup lemon juice
• 4 tbsp fresh thyme, minced (pref lemon thyme, if you have it)
• Sea salt and freshly ground black pepper
• 1 container (475g) ricotta cheese

Instructions:

1. Make the food per assemblage directions until al dente.
2. Spell pasta is cookery, wash scallops and pat dry. Modify 1 tbsp olive oil and 1 tbsp butter over top emotionalism in a skillet until foamy. Shower scallops with a younger saline and flavorer; post in skillet in azygous sheet. Navigator, turn formerly, until botanist on part and conscionable semiopaque in middle, active 2 proceedings per take. Shift from pan and set substance.
3. Flow food and key to the pot over low warmth. Budge in yellowness flavour, humour, remaining 3 tbsp olive oil, peas, and thyme. Sky to surface, then flavor with saltiness and lots of attack. Add the ricotta and mix gently until food is coated evenly.
4. To attend, calculate the food between digit plates, topping each with troika scallops and a sprig of novel thyme.

Tweet