Penne with Smothered Scallops, Tomato, Basil
Tired of the same old pasta for dinner? Try this dish that has a seafood side to it.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅓ | cup |
vegetable oil
olive |
|
| ¼ | teaspoon |
hot chili peppers
crushed |
|
| 1 | teaspoon |
lemon
zest, grated |
|
| ½ | cup |
basil
leaves, fresh |
*
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
tomatoes
large |
|
| 2 | cans |
tomatoes
roma or plum |
*
|
| 453.6 | g |
sea scallops
sea |
|
| 15 | ml |
garlic
chopped fine |
|
| 5 | ml |
salt
|
|
| 453.6 | g |
pasta, penne
|
|
| 3E+1 | ml |
parsley leaves
italian, fresh |
|
| 79 | ml |
vegetable oil
olive |
|
| 1.3 | ml |
hot chili peppers
crushed |
|
| 5 | ml |
lemon
zest, grated |
|
| 118 | ml |
basil
leaves, fresh |
*
|
| 6E+1 | ml |
Parmesan cheese
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 ¼ inch thick and place in bowl with lemon rind. Sauté 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.
