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How To make Penne with Smothered Scallops, Tomato, Basil
Ingredients
8
each
tomatoes, large
or
2
cn
roma tomatoes
1
pound
scallops
1
tablespoon
garlic, chopped fine
1
teaspoon
salt
1
pound
penne pasta
2
tablespoon
parsley, italian, fresh
1/3
cup
oil, olive
1/4
teaspoon
chilli pepper, crushed
1
teaspoon
lemon, zest, grated
1/2
cup
basil, leaves, fresh
4
tablespoon
parmesan cheese, grated
Directions:
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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