| 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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