Mediterranean seasoned seared scallops with green beans over Rotini pasta mixed with a white wine, lemon Parmesan sauce

Now how did you like THAT title for a recipe?  In the South we are notorious for cooking our vegetables until there's no vitamin left in them.  Sometimes, I crave that childhood way of eating green beans.  But for this dish, a quick 2 - 3 minute stir fry in the skillet is all that was needed to get them just the way I wanted them.

12 scallops rinsed and patted dry

McCormick's Mediterranean Seasoning Blend

1 T. olive oil

8 oz. rotini pasta, cooked according to package directions and drained (reserve 1/2 cup pasta water)

3 cups broken green beans

2 cloves garlic, minced

1/2 cup white wine

2 T. butter

1 cup grated Parmigiano-Reggiano cheese

juice and zest of one lemon

2 T. shredded basil leaves

After you have rinsed and dried the scallops, sprinkle liberally with the seasoning blend on both sides.  In a large skillet, heat olive oil over high heat and when the oil begins to shimmer, add the scallops.  Lower heat slightly and let the scallops sear on one side.  They will release from the skillet when they're ready to turn and you can easily flip them over for the other side's turn to sear without tearing them apart.  

When the scallops are seared, remove to a plate and set aside.

Sorry for the blur!

Lower the heat to medium high and add the green beans and garlic and stirring constantly let them cook for about 2 - 3 minutes.

Deglaze the skillet with the wine, scraping up the browned bits from the bottom of the skillet.   Add the butter and let it melt while you continue to stir together.

Add the drained pasta and cheese to the skillet and stir to combine all the ingredients and to allow the cheese to melt.

Add the lemon juice and zest.  Top with the scallops and fresh basil and serve immediately.