Penne With Smothered Scallops, Tomato, Basil


Course : Pasta
Serves: 4
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Ingredients:


8 medium tomatoes - large -- ripe or

2 cans roma tomatoes

1 pound scallops

1 tablespoons garlic chopped fine

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 / Directions:


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.


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