lemon ricotta pasta with peas and seared scallops

lemon ricotta pasta with peas and seared scallops

inspired by www.crumbblog.com


recipe for 2

1/2 box angel hair pasta
6 large fresh sea scallops
4 tbsp olive oil
1 tbsp butter
juice of 1 lemon
1/2 small sweet yellow onion, chopped
1 bag of frozen green peas
4 tbsp thyme (fresh or ground)
salt and black pepper
1 tbsp lemon pepper
1 container ricotta cheese

cook the pasta per package directions until al dente.
while pasta is cooking, rinse scallops and pat dry. heat olive oil and butter over high heat in a skillet.  add chopped onions to skillet and sauté for 2 minutes. sprinkle scallops with a little lemon pepper, salt, black pepper.  place in skillet in single layer. Cook, turning once, until brown on each side, 2 minutes per side. remove from pan and set aside.  leave onions in skillet for now.

drain pasta and return to the pot over low heat. stir in lemon juice, peas, onions from skillet and thyme. toss to coat, then season with salt and lots of pepper. add the ricotta and mix gently.  enjoy this healthy pasta dish!



  1. This looks so good. I love peas and scallops together

  2. Create Grace

    This looks amazing. I love scallops and haven’t eaten them in pasta in a while. yyummmm :)

  3. What a great idea for the scallops. This looks delicious.

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