Pasta With Scallops & Green Beans

This elegant yet approachable pasta dish combines the sweetness of seared scallops with the earthy crunch of fresh green beans. The bow-tie pasta holds the vibrant tomato-marjoram sauce perfectly, creating a harmonious blend of textures and flavors. It is a sophisticated meal that comes together quickly, making it ideal for busy weeknights or impressing guests without spending hours in the kitchen. The combination of fresh herbs like basil and oregano adds a bright, aromatic finish that elevates simple ingredients into a restaurant-quality experience. Serve it with a light salad and a glass of white wine for a complete, satisfying dinner.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 70.4

Description

This elegant yet approachable pasta dish combines the sweetness of seared scallops with the earthy crunch of fresh green beans. The bow-tie pasta holds the vibrant tomato-marjoram sauce perfectly, creating a harmonious blend of textures and flavors. It is a sophisticated meal that comes together quickly, making it ideal for busy weeknights or impressing guests without spending hours in the kitchen. The combination of fresh herbs like basil and oregano adds a bright, aromatic finish that elevates simple ingredients into a restaurant-quality experience. Serve it with a light salad and a glass of white wine for a complete, satisfying dinner.

Ingredients

1/2 pound Green beans

Directions

1
Trim the ends off the green beans and cut them into 1-1/4-inch lengths.
2
Bring a large pot of salted water to a boil.
3
Add the green beans to the boiling water and cook for 7 minutes, or until slightly crisp and tender.
4
Drain the green beans immediately and transfer them to a bowl of ice water to stop the cooking process, then drain again.
5
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
6
Add the peeled, cubed tomatoes, tomato paste, dried marjoram, oregano, and red pepper flakes to the skillet. Simmer for 10 minutes, stirring occasionally.
7
Meanwhile, cook the bow-tie pasta in a separate pot of salted boiling water according to package directions until al dente. Drain.
8
Pat the scallops dry with paper towels. Season with salt and pepper.
9
In a separate pan, heat a little oil over high heat. Sear the scallops for 1-2 minutes per side until golden brown and just cooked through.
10
Combine the cooked pasta, saut&# 195;Â©ed green beans, and tomato sauce in a large serving bowl. Toss gently to combine.
11
Divide the pasta mixture among plates and top with the seared scallops.
12
Garnish with coarsely chopped fresh basil and serve immediately.

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 before searing to ensure even cooking and easier eating.

For best results, pat scallops very dry before searing to achieve a good golden crust.

You can substitute bow-tie pasta with penne or fusilli if preferred.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the scallops.

Keywords: pasta, scallops, green beans, italian, seafood, tomato sauce, basil, bow-tie, dinner, quick meal, summer, vegetables, marjoram, oregano, healthy, weeknight, easy, protein, fresh, simple

Read it online: https://www.chefs-mate.com/recipe/pasta-with-scallops-green-beans/