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Penne With Smothered Scallops, Tomato, B




Source of Recipe


Hungry Monster
Penne With Smothered Scallops, Tomato, Basil

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Serving Size : 4 servings.
Category : Italian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tomatoes - large -- ripe or
2 cans roma tomatoes
1 pound scallops
1 tablespoon garlic - chopped fine
1 teaspoon salr
1 pound dried penne
2 tablespoons Italian parsley
1/3 cup olive oil
1/4 teaspoon crushed chilli pepper
1 teaspoon lemon zest - grated
1/2 cup fresh basil leaves
4 tablespoons parmesan cheese - grated



Ready, set, cook!



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. Sauté‚ 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.