Categories: Main Dishes- Seafood

Ingredients

• 1 box pasta (flat noodle)
• 12 lg scallops
• 4 tbsp olive oil
• 1 tbsp butter
• 1 lemon, zested
• 1/4c lemon juice
• 1 1/2c blanched mint peas
• 4 tbsp fresh thyme
• S&P
• 1 container (475g) ricotta

Directions

1. Cook pasta per the directions. Drain and return to pot on low.

2. Rinse/pat dry the scallops. Sprinkle with S&P in a saute pan over 1 tbsp each oil & butter. Cook 3 min/side, remove.

3. To the pasta, stir in zest, juice, 3 tbsp olive oil, peas and thyme. Toss to coat. Season. Add ricotta and coat evenly.

4. Transfer to 4 plates. Top each with 3 scallops and a sprig of thyme.

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