Preparation:
Drop tomatoes, briefly into boiling water to loosen skins and peel.
Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind.
Sauté garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes.
Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce.
Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops.
Remove lid, stir in Parmesan and serve. |
