Gluten Free: Green Bean Pasta with Pan-seared Scallops

I couldn’t resist the green beans at the market the other day. They were too fresh for words and I love the crunch of them. It reminded me of the Szechuan spicy green beans we used to make before we were married. Just the right mix of crunch and zip to make your mouth come alive.

I wasn’t quite in the mood for that, so I made this garlicy pasta and green beans while my love pan-seared some scallops. Between the two of us we made the best sunny afternoon lunch… and then the sun went away. Phew. Good thing we munched it all in time before it got too chilly to sit on the deck any longer.

Green Bean Pasta with Pan-Seared Scallops
Pasta Ingredients:

1 package Tinkyada spaghetti pasta
1/2 pound fresh green beans, trimmed and split lengthwise
1/4 cup olive oil
3 cloves of garlic, minced
2 Tablespoons minced shallot
1/4 cup chopped cilantro
1/4 cup chopped basil
1/2 teaspoon sea salt
1/2 teaspoon sweet bell pepper flakes
pepper to taste
1/8 cup shaved parmesan, for topping the finished pasta

For the Scallops you will need:
6 fresh scallops, washed, dried and dusted with cornstarch
1/2 teaspoon minced shallots
1/4 cup chicken broth + 1/4 cup marsala wine for deglazing

To make the pasta:

  1. Boil pasta according to package directions until al dente, stirring regularly to avoid clumping.
  2. While the pasta is boiling, bring another sauce pan of water to a rapid boil. Add green beans and boil until crisp-tender.
  3. Drain green beans and rinse.
  4. Return sauce pan to medium heat, add olive oil and heat.
  5. Once the oil is hot, add garlic, shallots, cilantro, and basil.
  6. Stir continuously until fragrant (1-2 minutes) but not browned.
  7. Turn off heat.
  8. Once the pasta is done, drain and rinse under warm water.
  9. Return pasta to pasta pan and add green beans and olive oil/herb dressing. Toss to mix and coat.
  10. Plate pasta.

To make the scallops:

  1. In a hot pan with heated olive oil, sear the scallops and cook for 2 minutes on each side. Flip carefully so you don’t break the scallop.
  2. Remove scallops from pan and plate with the pasta.
  3. Return the pan to the heat and deglaze with the chicken broth/marsala wine mixture.
  4. Drizzle pan sauce over scallops and pasta.


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