Title: Penne with smothered scallops~ tomato~ basil
 Categories: Pasta, Italian, Main dish, Shellfish
      Yield: 4 Servings
 
      8    Tomatoes - large, ripe OR
      2 cn Roma tomatoes
      1 lb Scallops
      1 tb Garlic - chopped fine
      1 ts Salr
      1 lb Dried penne
      2 tb Italian parsley
    1/3 c  Olive oil
    1/4 ts Crushed chilli pepper
      1 ts Lemon zest - grated
    1/2 c  Fresh basil leaves
      4 tb Parmesan cheese - 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.