Turmeric Pasta with Garlic Butter Seared Scallops and Ricotta
Serves: 4
  • 8 oz package turmeric pasta (or any pasta) - see note below for pasta water
  • 5 tablespoons unsalted butter
  • ¼ cup extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • ½ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • NOTE: ¼ cup pasta water, reserved from pot
  • splash of white wine
  • 2 tablespoons chopped fresh parsley leaves
  • 6 - 8 fresh sea scallops, washed and dried
  • 2 tablespoons garlic butter
  • 1 cup snap peas, steamed
  • ¼ cup fresh ricotta cheese
  1. Cook pasta according to package directions (once cooked, reserve ¼ cup pasta water and set aside.
  2. Melt garlic butter in a large skillet on medium high heat. Sear scallops with garlic butter until cooked, about two minutes per side. Keep the scallops warm while the pasta is cooking.
  3. Drain pasta and place into the skillet you used for the scallops. Add the reserved pasta water, butter, olive oil, red pepper flakes, parmesan cheese, pinch of salt and black pepper and the parsley leaves. Toss with tongs to coat the pasta evenly. Add a splash of white wine, then toss in snap peas. Plate and serve with scallops, ricotta cheese and additional fresh parmesan.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/07/10/turmeric-pasta-with-garlic-butter-seared-scallops-and-ricotta/