Cooking Recipe Penne With Smothered Scallops~ Tomato~ Basil
Recipe Ingredients
8
Tomatoes - large, ripe OR
2 cn
Roma tomatoes
1 lb
Scallops
1 tb
Garlic - chopped fine
1 ts
Salr
1 lb
Dried penne
2 tb
Italian parsley
1/3 c
Olive oil
1/4 ts
Crushed chilli pepper
1 ts
Lemon zest - grated
1/2 c
Fresh basil leaves
4 tb
Parmesan cheese - grated
Directions
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.