Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, lemon ricotta pasta with seared scallops. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Lemon Ricotta Pasta With Seared Scallops is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Lemon Ricotta Pasta With Seared Scallops is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have lemon ricotta pasta with seared scallops using 7 ingredients and 12 steps. Here is how you cook it.
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The ingredients needed to make Lemon Ricotta Pasta With Seared Scallops:
- Take 12 Scallops
- Make ready 1/2 box Fettuccine Noodles
- Take 1 cup Peas
- Get 1 1/2 cup Ricotta Cheese
- Prepare 4 tbsp Olive Oil
- Get 1 tbsp Butter
- Get 1/4 cup Lemon Juice
However, the reality is that shellfish take several minutes to burn crispy golden delicacy, and uncooked sauces are as easy as throwing freshly cooked pasta. Add the white wine and lemon juice and reduce by half. Add peas and ricotta to pasta. It's made with ricotta and mascarpone instead of cream, so it's a super light pasta dish for summer!
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Instructions to make Lemon Ricotta Pasta With Seared Scallops:
- Boil noodles until al dente.
- Rinse scallops.
- Then pat dry.
- Put one table spoon of olive oil and butter into a high heat pan.
- Add scallops in batches.
- They should cook for two minutes on each side. This is how they should look. ( l was so nervous) 🙈
- Drain pasta then put back in the pot and add the rest of the olive oil. (3 tbs)
- Now add lemon juice.
- And lemon zest.
- Now add your peas.
- Then ricotta and stir until everything is combined.
- Top with your scallops and serve.
Add peas and ricotta to pasta. It's made with ricotta and mascarpone instead of cream, so it's a super light pasta dish for summer! The scallops pair perfectly with the bright lemon flavor, but this dish would be wonderful with any seafood! Return the drained pasta to the pot, and toss with the warm lemon-olive oil mixture and the reserved pasta water - to keep it from sticking. Divide the pasta equally among four plates (about one cup per plate).
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