We pinned this recipe as well as shared the image on facebook this week...
The likes and repins just keep coming, so we thought we just had to try this for Sunday Supper.
Great scallops and pasta are two of our favorite things...if you don't care for scallops, chicken or shrimp could be substituted.
Lemon-Ricotta Pasta with Peas and Seared Scallops
Doesn't this look divine?
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
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.
Recipe from: http://www.crumbblog.com/2008/06/easy-peasy-and-lemon-squeezy.html
My suggestions...
Reserve some of the pasta water to thin the sauce.
Start with about half as much of the lemon juice and ricotta cheese and add to your taste.
Don't overcook the scallops...but we like ours a tad more done than seared.
We've been pinning a lot of fun Summer drinks lately ...this weekend was a good time to try a few...
lemon wedges
24 mint leaves, plus 4 mint sprigs, for garnish (optional)
4 strawberries, plus 2 halved strawberries, for garnish
Ice cubes, plus crushed ice
8 ounces gold or aged rum
3 ounces fresh lemon juice
2 ounces prepared sugarcane syrup or agave nectar
In a cocktail shaker, muddle the lemon wedges with the whole strawberries and mint leaves. Add ice and the rum, lemon juice and sugarcane syrup; shake well. Strain into crushed ice–filled highball glasses. Garnish with the berry halves and mint sprigs.
Recipe from
Yum!
Should we dine indoors or out? You choose!
It's your turn. Let's Talk!