1. To loosen the skin of the tomatoes, drop them briefly into boiling water.
2. Remove from the water and peel.
3. Remove the seeds and coarsely chop the tomatoes.
4. Slice scallops into 1/4 inch thick rounds and place them in a bowl with the lemon rind.
5. In a medium saucepan add the oil and garlic and sauté until pale golden.
6. Add the chopped tomatoes, salt and hot pepper flakes.
7. Simmer the mixture for 5 minutes.
8. Bring the pasta to a boil in a large pot of salted water.
9. Cook until almost al dente which takes about 7 to 9 minutes.
10. Drain and add to the sauce immediately.
11. Add basil, chopped parsley and scallops.
12. Cook the scallops by covering the pot and removing the heat.
13. Let steam for 4 to 5 minutes.
14. Remove the lid and add the parmesan cheese.
15. Serve immediately. |
