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4 servings
suggest servings
| 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 |
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.
| % 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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