This vibrant Italian-inspired dish combines tender seared scallops with crisp-tender green beans and bow-tie pasta. The simple sauce, built on ripe tomatoes, garlic, and fresh basil, highlights the natural sweetness of the seafood without overpowering it. It’s a light yet satisfying main course that comes together quickly, making it perfect for busy weeknights or a casual summer dinner. The combination of texturesâÂÂcreamy scallops, al dente pasta, and snap-green beansâÂÂcreates a balanced and elegant meal that feels special but remains approachable. Serve immediately for the best flavor and texture.
Pasta With Scallops And Green Beans
Description
This vibrant Italian-inspired dish combines tender seared scallops with crisp-tender green beans and bow-tie pasta. The simple sauce, built on ripe tomatoes, garlic, and fresh basil, highlights the natural sweetness of the seafood without overpowering it. It&# 226;ÂÂs a light yet satisfying main course that comes together quickly, making it perfect for busy weeknights or a casual summer dinner. The combination of texturesâÂÂcreamy scallops, al dente pasta, and snap-green beansâÂÂcreates a balanced and elegant meal that feels special but remains approachable. Serve immediately for the best flavor and texture.Ingredients
Directions
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Trim the ends off the green beans and cut them into 1-1/4-inch lengths.
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Bring a large pot of salted water to a boil. Add the green beans and cook for 7 minutes, or until crisp-tender.
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Drain the green beans immediately and rinse under cold water to stop the cooking process.
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In the same pot, bring water to a boil and cook the bow-tie pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
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While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
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Pat the scallops dry with paper towels. If using large sea scallops, cut them in half.
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Sear the scallops in the hot skillet for 1-2 minutes per side, until golden brown and just cooked through. Remove from skillet and set aside.
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In the same skillet, reduce heat to medium. Add minced garlic, oregano, marjoram, and red pepper flakes. Sauté for 30 seconds until fragrant.
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Add the peeled, cubed tomatoes and tomato paste to the skillet. Simmer for 3-4 minutes until the sauce thickens slightly.
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Add the cooked pasta and green beans to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water if needed to loosen the sauce.
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Fold the seared scallops gently into the pasta mixture.
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Season with salt and pepper to taste. Stir in the chopped fresh basil.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 70.4kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.6mg1%
- Total Carbohydrate 15.9g6%
- Dietary Fiber 6.1g25%
- Sugars 7.5g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using large sea scallops, cut them in half to ensure even cooking and better distribution in the dish.
For best results, ensure scallops are thoroughly dried before searing to achieve a good crust.
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the scallops.
You can substitute bow-tie pasta with penne or rigatoni if preferred.
