Hello, I’m Laura. Today, I will show you a way to prepare lemon ricotta pasta with seared scallops recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lemon Ricotta Pasta With Seared Scallops Recipe
Lemon Ricotta Pasta With Seared Scallops is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Lemon Ricotta Pasta With Seared Scallops is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have lemon ricotta pasta with seared scallops using 7 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Ricotta Pasta With Seared Scallops:
- Take Scallops
- Make ready Fettuccine Noodles
- Get Peas
- Make ready Ricotta Cheese
- Take Olive Oil
- Take Butter
- Take Lemon Juice
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.
So that is going to wrap it up for this exceptional dish lemon ricotta pasta with seared scallops recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
