Nutrition balance score
Good
Glycemic Index
51
Low
Nutrition per recipe
Calories460 kcal (23%)
Total Fat19.3 g (28%)
Carbs48.6 g (19%)
Sugars2.3 g (3%)
Protein23.4 g (47%)
Sodium1253.3 mg (63%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4sea scallops
large, patted dry
2 ozpasta
angel hair, linguine, or spaghetti
1 Tbspextra-virgin olive oil
1garlic clove
small, minced, optional, 1/2 tsp if reflux-sensitive
2 Tbspricotta cheese
whole-milk or part-skim
1 tsplemon zest
1 tsplemon juice
1 Tbsppasta water
reserved
salt
pepper
1 tspparsley
chopped, or basil
Instructions
Step 1
Cook pasta until al dente. Reserve 2 tbsp pasta water, drain.
Step 2
Season scallops lightly with salt and pepper.
Step 3
Heat olive oil in a skillet over medium-high. Sear scallops 1½–2 minutes per side until golden. Remove from pan.
Step 4
Lower heat to medium. Add garlic, cook ~30 sec.
Step 5
For extra silkiness, whisk ricotta with 1 tablespoon pasta water
Step 6
Reduce heat to low, stir in ricotta, lemon zest, and lemon juice.
Step 7
Toss pasta in sauce, return scallops to pan, coat gently. Sprinkle with herbs, adjust salt & pepper, serve immediately.
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