Penne with Scallops and Tomato-Basil Sauce

Penne with Scallops and Tomato-Basil Sauce

Yield: 4 servings

8 large, ripe tomatoes
1 pound scallops
1 tablespoon chopped garlic
1 pound penne
2 tablespoons parsley
1/3 cup olive oil
1/4 teaspoon crushed chilli pepper
1 teaspoon grated lemon zest
1/2 cup fresh basil leaves
4 tablespoons grated Parmesan cheese
Salt to taste


  1. Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely.
  2. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind.
  3. Saute garlic in oil until pale golden and add the tomatoes and chilli pepper. Simmer for 5 minutes. Add scallops; season to taste with salt and cook for further 2-3 minutes or until scallops are done.
  4. 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 Parmesan cheese. Mix well everything. Serve immediately.

Noon cooking - March 30, 2011