PENNE WITH SMOTHERED SCALLOPS IN TOMATO BASIL SAUCE

8 large, ripe tomatoes or 2 cans Roma tomatoes
1 lb scallops
1 tsp grated lemon zest
1 tbsp finely chopped garlic
1/3 cup olive oil
salt to taste
1/4 tsp crushed red pepper
1 lb dried penne
1/2 cup fresh basil leaves
2 tbsp Italian parsley
4 tbsp grated parmesan cheese

Drop fresh 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 zest.

Saute garlic in oil until pale golden.

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 pasta 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