Pasta With Scallops And Green Beans

Recipe Ingredients

1/2 lb	227g / 8oz	Green beans
		Salt and pepper to taste
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Minced garlic
3 cups	187g / 6.6oz	Ripe tomatoes - peeled, cubed
2 tablespoons	30ml	Tomato paste
1 teaspoon	5ml	Dried marjoram
1/4 cup	36g / 1.3oz	Coarsely chopped fresh basil
1/2 teaspoon	2.5ml	Oregano
1/4 teaspoon	1.3ml	Red pepper flakes
3/4 lb	340g / 11oz	Bow-tie pasta
1 lb	454g / 16oz	Bay or sea scallops*

Recipe Instructions

*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.

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