Main Dishes

[Zana]

Penne with Smothered Scallops, Tomato, Basil

8 tomatoes, large ripe or 2 cans roma tomatoes
1 pound scallops
1 tablespoon garlic, chopped fine
1 teaspoon salt
1 pound dried penne
2 tablespoons italian parsley
1/3 cup olive oil
1/4 teaspoon crushed chilli pepper
1 teaspoon lemon zest, grated
1/2 cup fresh basil leaves
4 tablespoons parmesan cheese, grated

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.

Serves 4.