Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    tomatoes - large -- ripe or
   2      cans          roma tomatoes
   1      pound         scallops
   1      tablespoon    garlic - chopped fine
   1      teaspoon      salt
   1      pound         dried penne
   2      tablespoons   Italian parsley
     1/3  cup           olive oil
     1/4  teaspoon      crushed chile 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. 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.