Penne with Smothered Scallops, Tomato, Basil

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 chili 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. 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.