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Penne with Smothered Scallops, Tomato, Basil

Ingredients
8	each	tomatoes, large
		or
2	cn	roma tomatoes
1	pound	scallops
1	tablespoon	garlic, chopped fine
1	teaspoon	salt
1	pound	penne pasta
2	tablespoon	parsley, italian, fresh
1/3	cup	oil, olive
1/4	teaspoon	chilli pepper, crushed
1	teaspoon	lemon, zest, grated
1/2	cup	basil, leaves, fresh
4	tablespoon	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.