Recipe Details

Summary

Name: Penne with Smothered Scallops, Tomato, Basil

Category: Mexican

Ingredients and Directions

8 each tomatoes, large

2 cn roma tomatoes

1 pound scallops

1 tablespoon garlic, chopped fine

1 teaspoon salt

1 pound penne pasta

2 tablespoon parsley, italian, fresh

1/3 cup oil, olive

1/4 teaspoon chilli pepper, crushed

1 teaspoon lemon, zest, grated

1/2 cup basil, leaves, fresh

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.