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Penne with Smothered Scallops, Tomato, Basil
Category:  Mexican
Directions:  
Ingredients
8eachtomatoes, large
  or
2cnroma tomatoes
1poundscallops
1tablespoongarlic, chopped fine
1teaspoonsalt
1poundpenne pasta
2tablespoonparsley, italian, fresh
1/3cupoil, olive
1/4teaspoonchilli pepper, crushed
1teaspoonlemon, zest, grated
1/2cupbasil, leaves, fresh
4tablespoonparmesan 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.




Author:  RecipeFeed.com

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