Penne With Smothered Scallops~ Tomato~ Basil Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: Tomatoes, large, ripe OR
2 can: Roma tomatoes,
1 lbs: Scallops,
1 tbsp: Garlic, chopped fine
1 tsp: Salr,
1 lbs: Dried penne,
2 tbsp: Italian parsley,
1/3 cup: Olive oil,
1/4 tsp: Crushed chilli pepper,
1 tsp: Lemon zest, grated
1/2 cup: Fresh basil leaves,
4 tbsp: 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 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.
Source from luhu.jp
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.
Source from luhu.jp