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Penne with Smothered Scallops,Tomato, Basil

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Serves 4 | Prep Time | Cook Time

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Ingredients You'll Need

8 Tomatoes - large, ripe OR 2 cn Roma tomatoes
1 lb Scallops
1 tb Garlic - chopped fine
1 ts Salt
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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