Pasta With Scallops And Green Beans Food

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
• Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
• While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
• Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

PASTA WITH SCALLOPS AND GREEN BEANS

Steps:

• 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.

PASTA WITH SCALLOPS

Steps:

• Heat oil in large skillet.
• Add shallots and garlic, saute 1 minute.
• Add scallops, saute for 2 minutes each side.
• Remove and keep warm.
• To skillet, add chopped tomato, tomato sauce,and seasonings.
• Bring to a boil, boil for 1 minute.
• Add scallops and heat thru.
• Serve over pasta.

LINGUINI WITH SAUTéED SCALLOPS AND PEAS

Steps:

• Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished.
• Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot.
• Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
• Meanwhile while the pasta is cooking, season the scallops with salt and pepper.
• In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes.
• Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
• by viewing them from the side). Be careful not to overcook or they will become tough.
• Serve over pasta.

GREEN BEAN AND PESTO PASTA WITH CHICKEN

Steps:

• Bring a large pot of salted water to boil; keep warm.
• Heat olive oil over medium heat in a large, deep pot. Add chicken and sauté until brown, about 1 minute. Remove to a plate. Add onion, eggplant, garlic powder, and oregano to pot; sauté until brown and eggplant is crusty, about 15 minutes. Stir in artichokes, if using. Reduce heat and keep warm.
• Return salted water to a gentle boil and add potatoes. Cook for 8 minutes, and then add green beans; cook for 1 minute, and add pasta. Cook until pasta is al dente and vegetables are tender, 8-10 minutes. Drain, reserving 1 cup pasta water.
• Increase onion-eggplant mixture to high heat. Add pasta water and pesto. Boil until liquid is reduced by half, 3-5 minutes. Add chicken, pasta, green beans, and potatoes. Toss well and heat through, squeeze lemon juice over all, and serve.

THAI SCALLOPS WITH GREEN BEANS (HL)

Steps:

• Rinse the scallops. In a large nonstick skillet, heat curry paste and garlic on high until the paste bubbles. Add green beans, onions, lime leaves, sugar, milk and coconut extract. Stir well and cook about 5 minutes. Add the scallops, red pepper and cornstarch and cook 5 minutes longer or until scallops are cooked and the sauce has thickened. Stir in the basil leaves, fish sauce and chili peppers. Served with steamed rice. Yield: 4 Servings Nutritional Information per serving: 185 Calories, 2.1 grams of fat Courtesy of Melanie Peskott-North, Good Square Meals, Dallas Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer Recipe by: RECIPE FOR HEALTH SHOW #RHE307 Posted to MC-Recipe Digest V1 #800 by [email protected] (Shermeyer-Gail) on Sep 24, 1997

PASTA WITH SCALLOPS AND GREEN BEANS

Steps:

• *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.

PASTA WITH SCALLOPS AND GREEN BEANS

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.

PASTA WITH SCALLOPS AND GREEN BEANS

Steps:

• *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 min or possibly till slightly crisp and tender. Drain immediately and reserve 1/2 c. of the cooking liquid. Heat 2 Tbsp. of the extra virgin olive oil in a saucepan over medium heat and add in 1 Tbsp. of the garlic. Cook briefly without letting it brown. Add in tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 min. Set aside. Bring 3 qts salted water to a boil. Add in pasta, bring to a boil and cook, stirring, for about 12 min or possibly according to package instructions. The pasta should be al dente. Meanwhile, heat the 2 remaining Tbsp. of extra virgin olive oil in a large saucepan over medium-high heat. Add in scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add in 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 in it to the tomato-scallop mix. Serve immediately with the remaining basil. Franey, The New York Times.

THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE

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 teaspoon o bite, stirring pasta occasionally. Meanwhile, melt 1½ tablespoons butter in heavy large skillet over medium-hig h heat. Add asparagus, green beans and peas. Season with salt and pepper; sti r until heated through and coated with butter, about 1 minute. Return vegetables to bowl. Melt remaining 1½ tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked thr ough, 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.

THREE-GREEN PASTA WITH SCALLOPS AND PESTO SAUCE

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.