Penne with Smothered Scallops, Tomato, Basil

• 8 each tomatoes large
• 2 cans tomatoes roma or plum
• 1 pound sea scallops sea
• 1 tablespoon garlic chopped fine
• 1 teaspoon salt
• 1 pound pasta, penne
• 2 tablespoons parsley leaves italian, fresh
• 13 cup vegetable oil olive
• 1/4 teaspoon hot chili peppers crushed
• 1 teaspoon lemon zest, grated
• 1/2 cup basil leaves, fresh
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Drop tomatoes, briefly into boiling water to loosen skins and peel.
2. Remove most seeds and chop coarsely.
3. Slice scallops into thin rounds about 1/4 inch thick and place in bowl with lemon rind.
4. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes.
5. Simmer for 5 minutes.
6. Boil a large pot of water, add salt and pasta.
7. Cook for 7 to 9 minutes, until barely done.
8. Drain and immediately add to sauce.
9. Add basil, chopped parsley and scallops.
10. Cover pot tightly and remove from heat.
11. Let stand 4 minutes to cook scallops.
12. Remove lid, stir in parmesan and serve.

tomatoes, tomatoes roma, garlic, salt, pasta, parsley, vegetable oil olive, hot chili peppers, lemon zest, basil, parmesan

Taken from recipeland.com/recipe/v/penne-smothered-scallops-tomato-371 (may not work)