You have to click on the recipe title to go to the original blog this is from. I say that because that's how the recipe should turn out. It was originally scallops with lemon ricotta pasta but, ahem, I took some liberties with the recipe (you were expecting that one, right?). In my defense, I started out intending to make the recipe as is. But the wheels came off that bus when I couldn't find scallops at Trader Joe's which is where I was shopping to make this recipe a reality. No problem, I knew I was making the Garlicky Baked Shrimp so I figured that would do and the scallop-less pasta would be the accompaniment.
Other than the scallops thing, I fared better following this recipe more religiously than the other recipe. Except for the part where I only had 1 tablespoon of olive oil left in the bottle and hadn't bought a new bottle because I could've sworn I wasn't running that low on olive oil. And I thought 475 g of ricotta cheese was a lot to use. And I wasn't willing to make an entire package of pasta or else I'd be eating this thing for weeks. So....I made some adjustments. This turned out okay, if a bit bland. I could probably have used more lemon juice or salt and pepper. But it was good enough to eat with the shrimp.
This is the original recipe, not the one I actually ended up making, although it was somewhat close:
1 box pappardelle or fettuccine pasta (I used whole wheat spaghetti)
12 large fresh sea scallops
4 tbsp good-quality olive oil, divided
1 tbsp butter
Zest of 1 lemon
1/4 cup lemon juice
1 1/2 cups fresh green peas, shelled and blanched (I used corn kernels)
4 tbsp fresh thyme, minced (preferably lemon thyme, if you have it - Trader Joe's didn't so I didn't)
Sea salt and freshly ground black pepper
1 container (475g) ricotta cheese
- Cook the pasta per package directions until al dente.
- 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.
- 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.