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Alright, don’t linger, let’s practice this lemon ricotta pasta with seared scallops formula with 7 components which are undoubtedly easy to acquire, and we have to process them at the very least through 12 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements Lemon Ricotta Pasta With Seared Scallops:
- Require 12 - Scallops
- Take 1/2 box - Fettuccine Noodles
- Get 1 cup for Peas
- Give 1 1/2 cup - Ricotta Cheese
- Take 4 tbsp of Olive Oil
- Give 1 tbsp for Butter
- Give 1/4 cup Lemon Juice
Lemon Ricotta Pasta With Seared Scallops how to cook:
- 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) π
- 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.
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