Penne w/Scallops inTomato Basil Sauce
Source of Recipe
Internet
List of Ingredients
8 large, ripe tomatoes or 2 cans Roma tomatoes
1 lb scallops
1 tsp grated lemon zest
1 tbsp finely chopped garlic
1/3 cup olive oil
salt to taste
1/4 tsp crushed red pepper
1 lb dried penne
1/2 cup fresh basil leaves
2 tbsp Italian parsley
4 tbsp grated parmesan cheese
Recipe
Drop fresh 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 zest.
Saute garlic in oil until pale golden.
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 pasta 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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