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Ingredients
US|METRIC
4 SERVINGS
- 1 box fettuccine pasta
- 12 sea scallops (large fresh)
- 4 Tbsp. olive oil (good-quality, divided)
- 1 Tbsp. butter
- 1 lemon
- 1/4 cup lemon juice
- 1 1/2 cups fresh green peas (shelled and blanched)
- 4 Tbsp. fresh thyme (minced)
- sea salt
- 1 container ricotta cheese (non-dairy)
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Directions
- Cook the pasta per package directions until al dente.
- make non-dairy ricotta if you choose to use
- 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.
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium390mg16% |
| Potassium500mg14% |
| Protein24g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C90% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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