Easy, Peasy, and Lemon Squeezy: Lemon-Ricotta Pasta w/ Seared Scallops

Lemon-Ricotta Pasta with Peas and Seared ScallopsIt looks like summer is finally upon us, despite the fact that last week decided to grace us with some downright chilly that would’ve been more appropriate for late October, as opposed to mid-June. One of the joys of the Canadian climate, sadly.

My very favourite part of the warmer weather is that it means that the farmer’s market returns to the park down the street, bringing with it an ever-increasing assortment of locally-grown goodies. This week, the first sweet peas of the season made their debut, which is definitely cause for celebration in my books.

Sadly, this weekend’s batch aren’t quite sweet enough to eat straight out of the pod yet, but with a quick blanch in some boiling water (say, 2-3 minutes) to take out the starchy taste, they ought to be downright delicious… especially when tossed in a ridiculously effortless pasta dish that comes together so quickly you’ll have tons of time left over to enjoy the balmy weather.

No fresh peas at your market yet? Still not ready to let go of spring and move into summer? Never fear – this one is just as delicious if you sub in some asparagus or the last few fiddleheads of the season, gently steamed until tender-crisp.

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Lemon-Ricotta Pasta with Seared Scallops
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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
  • ¼ cup lemon juice
  • 1½ 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
Instructions
  1. Cook the pasta per package directions until al dente.
  2. 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.
  3. 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.
  4. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

Comments

  1. Matt A says

    Thanks for the tips – I'll thin it a bit and make sure we use some nice ricotta. I think if I half the lemon I would have a reallllllly great dish for the family! :) Snap peas, scallops – nice combo for sure!

  2. Isabelle says

    Sorry to hear it didn't work out for you, Matt. We're big lemon fans, so I tend to go a bit overboard on the lemon sometimes.
    As for the sauce, one suggestion I can offer would be to save a ladleful or two of the pasta cooking water before draining, which you can use to thin the sauce. Also, you didn't mention what kind of ricotta you bought, but a full-fat ricotta would give you creamier results (low-fat tends to be much drier).

  3. Matt A says

    This looked so yummy but when we just made it (like literally 30 mins ago) the ricotta was so overpowering and the lemon was just a bit much. I do know how I'm going to modify it going forward but I think FWIW that's about 2-3x too much ricotta at least for the 4 of us that ate it tonight. It made the whole thing kinda dry and chalky instead of light like you'd expect seared scallops and snap peas.

  4. jillian says

    This looks so delicious! I havent made scallops in forever but I may try making this with shrimp.

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