Pasta With Scallops And Green Beans Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Green beans,
1 tsp: Dried marjoram,
Salt & pepper to taste,
1/4 cup: Coarsely chopped fresh basil,
4 tbsp: Olive oil,
1/2 tsp: Oregano,
2 tbsp: Minced garlic,
1/4 tsp: Red pepper flakes,
3 cup: Ripe tomatoes, peeled, cubed
3/4 lbs: Bow-tie pasta,
2 tbsp: Tomato paste,
1 lbs: Bay or sea scallops*,
Directions:
*Note: If using large sea scallops, cut them in half.
Trim and cut green beans into 1-1/4-inch lengths. Drop them into
salted boiling water and cook them for 7 minutes or until slightly
crisp and tender. Drain immediately and reserve 1/2 cup of the
cooking liquid.
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.
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.
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. Drain pasta
and add it to the tomato-scallop mixture. Serve immediately with the
remaining basil. Source: Pierre Franey, The New York Times.
Source from luhu.jp
Trim and cut green beans into 1-1/4-inch lengths. Drop them into
salted boiling water and cook them for 7 minutes or until slightly
crisp and tender. Drain immediately and reserve 1/2 cup of the
cooking liquid.
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.
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.
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. Drain pasta
and add it to the tomato-scallop mixture. Serve immediately with the
remaining basil. Source: Pierre Franey, The New York Times.
Source from luhu.jp