CREAMY LEMON PAPPARDELLE WITH SCALLOPS RECIPE

CREAMY LEMON PAPPARDELLE WITH SCALLOPS RECIPE

Ingredients

For the scallops
  • 1 pound jumbo scallops, side muscle removed
  • small drizzle of olive oil
  • 1/2 tablespoon unsalted butter
  • salt and pepper to taste
  • squeeze of lemon
For the pasta
  • 9 ounces pappardelle pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4-1/2 cup reserved pasta water
  • 4 ounces mascarpone cheese
  • 1/2 cup ricotta cheese
  • 1/3 cup finely grated parmesan cheese, plus extra for serving
  • zest of 1/2 a lemon
  • 2 tablespoons chopped fresh basil, plus extra for serving

Instructions

For the scallops
  1. Make sure scallops are SUPER dry. I pat mine down thoroughly with paper towels until they're dry. Season with pepper (no salt yet!) Heat a nonstick skillet over medium-high heat. Add a small drizzle of olive oil and the butter. Once melted, wipe out the pan so that only a thin layer of oil and butter remain. Sear the scallops on one side for about 2 minutes, or until a golden brown crust forms. Flip and sear on the other side for 1 minute or until just cooked through. Season with salt and a squeeze of lemon.
For the pasta
  1. Bring a large pot of water to a boil for the pasta. Salt the water generously. Once boiling, add the pasta and cook until al dente. (Be sure to scoop out the pasta water during the last few minutes of cooking, or right before you drain it!)
  2. Heat a large skillet over medium-high heat. Add the butter and olive oil. Once melted and hot, add the garlic and sauté for 30 seconds-1 minute until fragrant, stirring constantly. If it seems too hot, reduce the heat to medium (you don't want the garlic to brown). Add the reserved pasta water (start with 1/4 cup), mascarpone, ricotta, parmesan, and lemon zest, and stir until melted and creamy. Add the pasta and toss until coated. If the sauce seems too dry, add another splash of pasta water and toss until desired consistency is reached. Add the chopped basil and toss again. Season to taste with salt and pepper. Serve the scallops over the pasta, and garnish with extra fresh basil and parm. Enjoy!
Recipe source: spicesinmydna

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