Seared Scallops with Lemon Pasta

Lemon Pasta with seared Scallops

4 servings

Ingredients:

Section 1:

·        8 oz pappardelle or fettuccine pasta

·        12 large fresh sea scallops (3/4 lb.)

Section 2

·        2 T olive oil

·        4 T butter

·        2 lemons, zest & juice

·        8 oz 1 ricotta cheese

·        1 C baby tomatoes sliced in half

·        Kosher salt and freshly ground black pepper

Garnish

·       2 T fresh basil, chiffonade cut

·       2 T capers

·       ¼ C Parmesan cheese

Directions:

1.     Cook the pasta per the directions until al dente, reserve ½ C of water

2.    While the pasta is cooking, rinse the scallops and pat dry. It is very important that they are dry! They won't have that nice sear on the outside if they aren't dry)

3.    Heat one T of both butter & olive oil in a pan

4.     Sear the scallops for about 90 seconds per side and set them aside and keep them warm

5.     Drain the pasta and return it to the pan

6.     Add ½ C of pasta waster with butter, whisk then add the rest of section 2, mix thoroughly