Pasta with Scallops and Green Beans
Author: Pierre Franey
  • 1/2 pound green beans
  • salt and pepper to taste
  • 4 Tablespoons olive oil
  • 2 Tablespoons minced garlic
  • 3 Cups ripe tomatoes, peeled, cubed
  • 2 Tablespoons tomato paste
  • 1 teaspoon dried marjoram
  • 1/4 Cup coarsely chopped fresh basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 3/4 pound bow-tie pasta
  • 1 pound bay or sea scallops*
  1. *Note: If using large sea scallops, cut them in half.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Source: Pierre Franey, The New York Times.
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