Pasta With Scallops And Green Beans Recipes

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PASTA WITH SCALLOPS AND GREEN BEANS



Pasta With Scallops and Green Beans image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

  • 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. Cook for 1 minute, stirring.
  • Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil.

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 16 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 922 milligrams, Sugar 8 grams, TransFat 0 grams

THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE



Three-Green Pasta with Scallops and Pesto Sauce image

Categories     Milk/Cream     Dairy     Herb     Pasta     Shellfish     Vegetable     Sauté     Dinner     Basil     Scallop     Asparagus     Green Bean     Pea     Summer     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound small green beans (preferably haricots verts), trimmed, cut into 1 1/2-inch pieces
1 pound fettuccine
3 tablespoons butter
1 10-ounce package frozen peas, thawed
2 pounds sea scallops, each one quartered
1 1/2 cups purchased pesto sauce
3/4 cup whipping cream
2 tablespoons fresh lemon juice

Steps:

  • Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes. Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally.
  • Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas. Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute. Remove from heat.
  • Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper and serve.

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1996-01-28 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 …
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  • Asparagus. A very common food pairing in French fine dining restaurants is scallops with buttered asparagus. When scallops are seasoned perfectly, it creates a delicious burst in your mouth when eaten.
  • Bell Peppers. Bell peppers are mild and slightly sweet in flavor. However, when cooked, it adds so much flavor to a dish, almost to the effect of onions.
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  • Potatoes. Potatoes are delicious, versatile and simple. This simple starchy vegetable can be turned into anything you want it to be from mashed potatoes, roasted potatoes, to fried fries.
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  • Bok choy. Bok choy is a cabbage-like leafy green vegetable that is typically incorporated in Asian cuisine. It has a mild and leafy-like flavor, very close to cabbage and thicker lettuce.
  • Okra. Okra is not loved by everyone but anyone who loves it will have it with seafood any day. Okra is commonly eaten in the South of the United States.
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