Penne with smothered scallops~ tomato~ basil
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
