Penne with Smothered Scallops, Tomato, Basil

Tired of the same old pasta for dinner? Try this dish that has a seafood side to it.

60 minutes Prep: 20 minutes Cook: 40 minutes

777 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

8	each	tomatoes	large
2	cans	tomatoes	roma or plum
1	pound	sea scallops	sea
1	tablespoon	garlic	chopped fine
1	teaspoon	salt
1	pound	pasta, penne
2	tablespoons	parsley leaves	italian, fresh
1/3	cup	vegetable oil	olive
1/4	teaspoon	chili pepper	crushed
1	teaspoon	lemon	zest, grated
1/2	cup	basil	leaves, fresh
4	tablespoons	parmesan, parmigiano-reggiano cheese, grated	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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Nutrition Facts

Serving Size 502g

Amount per Serving

Calories 777 27% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 65mg	22%
Sodium 987mg	41%
Total Carbohydrate 95.0g	32%
Dietary Fiber 7.0g	27%
Sugars 10.0g
Protein 45.0g	91%

Vitamin A	46%		Vitamin C	57%
Calcium	24%		Iron	44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About Garlic

by Laurie

History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...