Penne with Smothered Scallops, Tomato, Basil

Ready in 1 hour

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1/2 c Fresh basil leaves
1 lb Dried penne
1/3 c olive oil
1/4 ts chilli pepper; Crushed
2 cn Roma tomatoes
1 tb Garlic; chopped fine
2 tb Italian parsley
1 ts Lemon zest; grated
1 ts Salt
4 tb Parmesan cheese; grated
8 Tomatoes; large, ripe OR
1 lb Scallops

Original recipe makes 4



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.

Calories Per Serving: 241 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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