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Recipe: Penne with Smothered Scallops inTomato Basil Sauce

Main Dishes - Pasta, Sauces
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
MsgID: 3131951
Shared by: Barbara, Memphis
In reply to: Recipe: Assorted Recipes (28)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Cali, CA
3
  Jackie/MA
4
  Betsy at Recipelink.com
5
  Betsy at Recipelink.com
6
  Judi Mae, NY
7
  Barbara, Memphis
8
  Barbara, Memphis
9
  Barbara, Memphis
10
  Barbara, Memphis
11
  Barbara, Memphis
12
  Barbara, Memphis
13
  Barbara, Memphis
14
  Barbara, Memphis
15
  Barbara, Memphis
16
  Barbara, Memphis
17
  Barbara, Memphis
18
  Barbara, Memphis
19
  Barbara, Memphis
20
  Barbara, Memphis
21
  Barbara, Memphis
22
  Barbara, Memphis
23
  Nikki A. Richards, Atlanta Ga
24
  Nikki A. Richards, Atlanta Ga
25
  Nikki A. Richards, Atlanta Ga
26
  Nikki A. Richards, Atlanta Ga
27
  Judi Mae, NY
28
  Nikki A. Richards, Atlanta Ga
29
  Cali, CA
30
  Nikki A. Richards, Atlanta Ga
31
  Barbara
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