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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Italian Pasta, Italian, Main dish, Shellfish 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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