Penne With Smothered Scallops, Tomato, Basil

Course : Seafoods
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


8 large 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 / 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. 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes