Penne With Smothered Scallops, Tomato, Basil

Recipe Ingredients

8		Tomatoes - large - ripe or
2		Roma tomatoes
1 lb	454g / 16oz	Scallops
1 tablespoon	15ml	Garlic - chopped fine
1 teaspoon	5ml	Salt
1 lb	454g / 16oz	Dried penne
2 tablespoons	30ml	Italian parsley
1/3 cup	78ml	Olive oil
1/4 teaspoon	1.3ml	Crushed chile pepper
1 teaspoon	5ml	Lemon zest - grated
1/2 cup	20g / 0.7oz	Fresh basil leaves
4 tablespoons	60ml	Parmesan cheese - grated

Recipe 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.

Source:
Cooking Light, Sept 1994, page 77

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