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%