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Ingredients Jump to Instructions ↓

  1. 8 Tomatoes - large, ripe OR 2 cn Roma tomatoes

  2. 1 lb Scallops

  3. 1 tb Garlic - chopped fine

  4. 1 ts Salr

  5. 1 lb Dried penne

  6. 2 tb Italian parsley

  7. 1/3 c Olive oil

  8. 1/4 ts Crushed chilli pepper

  9. 1 ts Lemon zest - grated

  10. 1/2 c Fresh basil leaves

  11. 4 tb Parmesan cheese - grated

Instructions Jump to Ingredients ↑

  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.

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