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lemon ricotta pasta with seared sea scallops Recipe


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     lemon ricotta pasta with seared sea scallops

Category   Breakfast - Brunch
Sub Category   None

1 box fettuccine
12 large fresh sea scallops
4 tbsp olive oil, divided
1 tsp butter
zest of 1 lemon
1/4 cup lemon juice
1 1/2 C fresh green peas, shelled and blanched
4 tsp fresh thyme, minced (lemon thyme if available)
475g ricotta cheese

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

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