Pasta with Scallops & Green Beans
Bow-tie pasta with scallops and green beans in a fresh tomato sauce with garlic, basil, marjoram, and red pepper flakes. A light, herb-forward Italian seafood pasta.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minScallops and green beans might sound like an unusual pasta pairing, but this combination works beautifully. Tender scallops seared in garlic-scented olive oil meet crisp-tender green bean pieces and a quick herb-loaded tomato sauce, all tossed with farfalle.
The green beans cook separately first and get pulled out while still slightly crisp. Reserving half a cup of their cooking liquid is a smart move: that starchy, slightly vegetal water loosens the sauce when everything comes together at the end and helps it cling to the pasta.
The tomato sauce builds fast. Garlic in olive oil (don’t let it brown), then cubed fresh tomatoes, tomato paste, marjoram, basil, oregano, and a pinch of red pepper flakes. Five minutes of cooking is all it needs. Keep it chunky and fresh rather than simmered down into something heavy.
Kitchen Tips
- If using large sea scallops, cut them in half so they cook through in one minute without becoming rubbery. Bay scallops go in whole.
- Cook the scallops over medium-high heat. You want a quick sear, not a slow steam. One minute of stirring is enough.
- Drain the pasta while it’s still firmly al dente. It absorbs more sauce and finishes cooking in the pan with the scallop-tomato mixture.
- Save the fresh basil for the very end. Stirring it in off the heat preserves its bright flavor and color.
Variations
- Swap scallops for large shrimp, peeled and deveined, cooked the same way.
- Use haricots verts (thin French green beans) for a more delicate texture.
- Add a splash of white wine to the tomato sauce after the garlic for a brighter, more acidic flavor.
Ingredients
Directions
Note: If using large sea scallops, cut them in half.
Trim and cut green beans into 1 to ¼ 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.
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.
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