Creamy Lemon Pappardelle with Bay Scallops

We're trying to add one new dish to our weekly menu to mix things up a bit, I've found that for the last little bit we were rotating our favorites, which is great, however I needed something new. As each kid has a cooking night I decided to rotate who gets to look for a new recipe for the week. This first week was my Chef Anella. She had planned Linguine and Clams for her meal so when I proposed the idea of a new recipe she knew she wanted to stick to seafood. We haven't cooked with scallops in a bit, and I had just seen them at the store and was inspired. We looked at a few different recipes and then combined what we like/dislike to make the following recipe. This was a favorite we are going to need to have it again soon. What I loved most about it was although it was creamy, it wasn't heavy at all and the flavors came together bright and beautiful.

Creamy Lemon Pappardelle with Bay Scallops
1 lb Pappardelle
Lemon, zest lemon (keeping zest)
4 Tbsp butter
1 Tbsp olive oil
garlic, minced
4 oz marscarpone cheese
1/2 cup ricotta cheese
1/3 cup parmesan cheese
2 Tbsp basil chopped
Bay Scallops



Make sure the scallops are super dry. I use paper towels to pat them down and know they are ready when the paper towels are dry.
Season with pepper on both sides (only pepper, salt will come later).
Heat nonstick skillet over medium-high heat
Add a small drizzle of olive oil and the 2 Tbsp butter.
Once melted, wipe out the pan so only a thin layer of oil and butter remain (we want to sear, not fry the scallops)
Sear scallops on one side, about 1-2 minutes or until golden brown
Flip and sear other side until just cooked through
Season with salt and squeeze of lemon
Boil pasta water with a generous amount of salt, add Pappardelle and cook until al dente
Heat a large skillet over medium-high heat
Add 2 Tbsp butter and 1 Tbsp olive oil
Once melted and hot, add garlic and sauce until fragrant
Add 1/3 cup pasta water (from the Pappardelle) stir in marscarpone, ricotta, parmesan and lemon zest, stir until melted and creamy.
Add the pasta and toss until coated
Serve in bowls, topped with Bay Scallops and basil.

Mangia! Enjoy