Lemon Ricotta Pasta with Seared Scallops Recipe

Lemon Ricotta Pasta with Seared Scallops Recipe

Lemon Ricotta Pasta with Seared Scallops Recipe

The beauty of this dish is that the grilled scallops make it look like a meal worthy of eating in a restaurant that you have spent all night. 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 with a ricotta tub, pale sweet peas and a few other kitchen ingredients.

Prep Time: 10 Mins

Cook Time: 15 Mins

Lemon Ricotta Pasta with Seared Scallops Recipe


  • 12 large fresh sea scallops
  • 4 tablespoons fresh thyme, chopped (first lemon thyme, if you have it)
  • seasoning of 1 lemon
  • 1/4 cup of lemon juice
  • Sea salt and freshly ground black pepper
  • 1 container of ricotta cheese (475g)
  • 1 box of pappardelle or fettuccine paste
  • 4 tablespoons of good quality olive oil, divided
  • 1 tablespoon butter
  • 1 1/2 cups of fresh green peas, peeled and boiled


  1. Cook the pasta per direction of the package until al dente.
  2. While the pasta is being cooked, rinse the clams and dry. Heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat in a frying pan until foamy. Sprinkle the clams with a pinch of salt and pepper; Place it on the pan in a single layer. Cook, turning once, until browned outside and only blurred in the middle, about 2 minutes per side. Remove from the pan and set aside.
  3. Drain the pasta and return to the pan over low heat. Stir in the lemon rind, juice, remaining 3 tablespoons olive oil, peas, and thyme. Stir until smooth, then season with salt and lots of pepper. Add Ricotta and stir gently until the paste is evenly coated.
  4. To serve, divide the pasta between four plates, sprinkle each with three shells and a sprig of fresh thyme.

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