Penne with Smothered Scallops, Tomato, Basil

Categories: Pasta, Italian, Main dish, Shellfish

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

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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