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

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