Lemon Ricotta Pasta With Seared Scallops Recipe 435
LEMON RICOTTA PASTA WITH SEARED SCALLOPS RECIPE - (4.3/5)
Provided by Booper-2
Number Of Ingredients 10
Steps:
- Cook the pasta per package directions until al dente. While pasta is cooking, rinse scallops and pat dry. Heat 1 tablespoon of olive oil and 1 tablespoon of 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.
ONE-POT PASTA WITH RICOTTA AND LEMON
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
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- 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.
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- Bring a large pot of generously salted water to a rapid boil. Cook the pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Toss pasta with a bit of olive oil to prevent sticking. Set aside.Tip: If you forget to reserve the pasta water before draining, you can use chicken broth for the sauce.
- While the pasta is cooking, remove the thawed scallops from the fridge and place them on a plate lined with paper towels. If the scallops have the muscle on the side, remove it. With a few more paper towels, pat the scallops completely dry. Season liberally with salt and pepper.
- Place a large skillet over medium high heat. Once hot, add the 2 tablespoons of oil to the pan. When the oil is shimmering, but not smoking, add the scallops, keeping them about an inch apart (cook in two batches if necessary). Cook scallops for about 2 minutes, without moving or touching them. Flip and cook for another 2 minutes. Transfer scallops to a clean plate and set aside. Tip: The first side that was seared will have the nicest golden colour so keep that side up on the plate, and when you serve them.
- Reduce the heat to medium low and add 2 tablespoons of the butter to the skillet, plus another drizzle of olive oil. Stir in the garlic and sauté for about 1 minute. Add the wine to the pan scraping up the browned bits at the bottom of the pan. Cook the wine until slightly reduced, about 1 to 2 minutes.
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- Prepare a large pot for pasta, cast-iron pan (or non-stick frying pan) for scallops and another non-stick frying pan for the sauce.
- Bring a large pot of salted water to a boil. Cook fresh pasta for 2-3 minutes or until al dente. If you are using dry pasta, cook according to package directions. Drain and set aside. Reserve 0.5 cup of pasta water.
- If you are using frozen scallops, thaw them overnight in the refrigerator or in a bowl of cold water for about 20 minutes.
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