Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Tomatoes - large -- ripe OR
2 can Roma tomatoes
1 pound Scallops
1 tablespoon Garlic - chopped fine
1 teaspoon Salr
1 pound Dried penne
2 tablespoon 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 tablespoon Parmesan cheese - grated
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.
