Penne With Smothered Scallops, Tomato, Basil
Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 4
 

Ingredients:

8 medium tomatoes - large -- ripe or
2 cans roma tomatoes
1 pound scallops
1 tablespoons garlic
1 teaspoon salr
1 pound dried penne
2 tablespoons italian parsley
1/3 cup olive oil
1/4 teaspoon crushed chilli pepper
1 teaspoon lemon zest - grated
1/2 cup fresh basil leaves
4 tablespoons parmesan cheese - grated
 

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. Saute 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.