Pasta with scallops & green beans
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Pasta with scallops & green beans
  Pasta    Scallops    Beans    Seafood    Greens  
Last updated 6/12/2012 12:48:44 AM. Recipe ID 9912. Report a problem with this recipe.
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      Title: Pasta with scallops & green beans
 Categories: Pasta, Seafood
      Yield: 4 Servings
 
    1/2 lb Green beans
           Salt & pepper to taste
      4 tb Olive oil
      2 tb Minced garlic
      3 c  Ripe tomatoes, peeled, cubed
      2 tb Tomato paste
      1 ts Dried marjoram
    1/4 c  Coarsely chopped fresh basil
    1/2 ts Oregano
    1/4 ts Red pepper flakes
    3/4 lb Bow-tie pasta
      1 lb Bay or sea scallops*
 
  *Note: If using large sea scallops, cut them in half.
      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. Drain pasta
  and add it to the tomato-scallop mixture.  Serve immediately with the
  remaining basil. Source: Pierre Franey, The New York Times.
 




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Recipe ID 9912 (Apr 03, 2005)

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