Friday's Nosh, Lemon-Ricotta Pasta with Peas and Seared Scallops, from Crumblog.com is light and beautiful. What a wonderful dish to serve your friends and family on a warm summer evening. I would pair this summer pasta with a lovely bottle Erath 2010 Oregon Pinot Gris. The Tasting Notes for this wine boasts "flavors of green apple, Meyer lemon and a hint of banana offer a mouth-watering juicy palate.". What a delicious meal ~ Cheers!
Wine Pairing: Erath 2010 Oregon Pinot Gris
1 box pappardelle or fettuccine pasta
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
4 tbsp fresh thyme, minced (pref lemon thyme, if you have it)
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.
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