Pasta With Scallops and Green Beans

Name: Pasta With Scallops and Green Beans
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 pound green beans; Salt and freshly ground pepper; 4 tablespoons olive oil; 2 tablespoons finely chopped garlic; 3 cups ripe fresh tomatoes, cored, peeled and cut into small cubes; 2 tablespoons tomato paste; 1 tablespoon chopped fresh marjoram or 1 teaspoon dried; 1/4 cup coarsely chopped fresh basil; 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried; 1/4 teaspoon red hot pepper flakes; 3/4 pound farfalle or bow-tie pasta; 1 pound bay or sea scallops (if sea scallops are very large, cut them in half)

By Pierre Franey

Updated Dec. 14, 2022

Total Time: 40 minutes
Rating: 4(35)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

½pound green beans
Salt and freshly ground pepper
4tablespoons olive oil
2tablespoons finely chopped garlic
3cups ripe fresh tomatoes, cored, peeled and cut into small cubes
2tablespoons tomato paste
1tablespoon chopped fresh marjoram or 1 teaspoon dried
¼cup coarsely chopped fresh basil
2teaspoons chopped fresh oregano or ½ teaspoon dried
¼teaspoon red hot pepper flakes
¾pound farfalle or bow-tie pasta
1pound bay or sea scallops (if sea scallops are very large, cut them in half)

Ingredient Substitution Guide

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Preparation

Step 1
Trim and cut green beans into 1¼-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve ½ cup of the cooking liquid.
Step 2
Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside.
Step 3
Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente.
Step 4
Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Cook for 1 minute, stirring.
Step 5
Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil.