| 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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