Lemon Ricotta Pasta with Seared Scallops

You guys know how much I love homemade ricotta.  In case you don’t – it’s A LOT.  I’ve also been kind of obsessed with peas lately.  So I was super excited to try out this recipe.

I had never made scallops at home before, so I was pretty nervous.  But as it turns out, it’s pretty easy!  Just make sure that you buy them no more than 1 day before you want to cook them, keep them on ice if you aren’t going straight home, and store them in the coldest part of the fridge.  Also, be warned that your house will smell like seafood after you cook them.

As for the pasta – whole wheat linguine, lemon, peas, thyme, and of course – fresh ricotta.  Fresh and light and creamy deliciousness!

Here’s one more shot to tide you over…

Lemon Ricotta Pasta with Seared Scallops
adapted from Crumb Blog
serves 4

1 lb whole wheat fettuccine pasta
12 large fresh sea scallops
2 tbsp good-quality olive oil, divided
1 tbsp butter
Zest of 1 lemon, finely grated
1/4 cup lemon juice
1 1/2 cups frozen green peas, blanched
4 tbsp fresh thyme, minced
Sea salt and freshly ground black pepper
2 cups fresh ricotta, recipe below

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 (it was more like 4 min per side for me).  Remove from pan and set aside.

Drain pasta and return to the pot over low heat.  Stir in lemon zest, juice, remaining 1 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.  (I also added in the remaining butter/olive oil mixture from the pan.

To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

Homemade Ricotta
from Ina Garten
makes about 2 cups

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl.  Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a large pot.  Stir in the salt.  Bring to a full boil over medium heat, stirring occasionally.  Turn off the heat and stir in the vinegar.  Allow the mixture to stand for 1 minute until it curdles.  It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.  The longer you let the mixture drain, the thicker the ricotta. (I like mine on the softer side, Ina likes hers thicker.)  Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey.  Use immediately or cover with plastic wrap and refrigerate.  The ricotta will keep refrigerated for 4 to 5 days.