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Seared Scallops Recipe - Cooking | Add a Pinch | Robyn Stone This was delicious. Some of my kids even liked it. The sauce isn't shown in the picture but is fantastic. I used chicken stock; next time I'm going to try white wine.
Lemon-Ricotta Pasta with Scallops Recipe 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