Penne with Scallops and Tomato-Basil Sauce

Penne with Scallops and Tomato-Basil Sauce

Yield: 4 servings

Ingredients:
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

Directions:

  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