Penne with Smothered Scallops, Tomato, Basil

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.