Final part of our Lemon Trilogy- Scallops with a Lemon Ricotta Fettucine. Simple. Elegant. Ready in 30 minutes.

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Serves 2

• 1/4 lb. Fettucine

• 2 tbsp. butter (divided)

• 2 tbsp. olive oil (divided)

• 8 large scallops

• juice & zest of 1 small lemon (use a Microplane Zester for this)

• 1 tbsp. fresh lemon thyme, finely chopped

• 1/2 cup Ricotta

• Salt & Pepper to taste

1.) Cook Fettucine al dente, 8-10 minutes . While pasta cooks, heat 1 tbsp. butter & 1 tbsp. olive in a large skillet over medium heat. Rinse scallops, pat dry & season lightly with salt & pepper. Saute scallops until just golden, about 2 minutes per side, remove from pan & set on a paper towel.

2.) Drain pasta, add remaining butter & olive to pan over low, heat add pasta & toss to coat. Add juice, zest, thyme & Ricotta, season with salt & pepper, toss gently. Divide pasta between two plates & distribute scallops evenly over the pasta. Garnish with a wedge of lemon, a sprig of thyme.

Chef notes: Serve with grilled sour dough and sautéed asparagus with toasted chopped hazelnuts.

Wine recommendation: Though there are no set rules, white wine often accompanies pasta dishes and seafood as well. We recommend a nice Sauvignon Blanc.