Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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