Title: Penne With Smothered Scallops Tomato Basil
Category: Italian Entree
Serves: 4
Print Recipe

Ingredients:
2.00 can,   Roma tomatoes
1.00 lb,   Scallops
1.00 tbsp,   Garlic - chopped fine
1.00 tsp,   Salr
1.00 lb,   Dried penne
2.00 tbsp,   Italian parsley
0.33 cup,   Olive oil
0.25 tsp,   Crushed chilli pepper
1.00 tsp,   Lemon zest - grated
0.50 cup,   Fresh basil leaves
4.00 tbsp,   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.