Title: Penne with Smothered Scallops, Tomato, Basil
Categories: Pasta Italian Seafood
Yield: 4 Servings
| 8 | | Tomatoes - large, ripe OR |
| 2 | cn | Roma tomatoes |
| 1 | lb | Scallops |
| 1 | tb | Garlic - chopped fine |
| 1 | ts | Salr |
| 1 | lb | Dried penne |
| 2 | tb | Italian parsley |
| 1/3 | c | Olive oil |
| 1/4 | ts | Crushed chilli pepper |
| 1 | ts | Lemon zest - grated |
| 1/2 | c | Fresh basil leaves |
| 4 | tb | Parmesan cheese - grated |
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.