Scallops Fra Diavolo...the Sauce of the Devil

SassySheff's Note:

Fra Diavolo...the "sauce of the devil". I find spicey sauces work really well with shellfish, this sauce is sure put a little fire in your bite and maybe even a little fire elsewhere!! Enjoy!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 4 -5 tablespoons olive oil, divided
• 8 garlic cloves, minced
• 2 shallots, minced
• 8 ounces tomatoes, diced (can use canned or fresh)
• 8 ounces tomato sauce
• 2 teaspoons crushed red pepper flakes (or to taste)
• 1/2 teaspoon salt
• 1 cup white wine (something Dry)
• 1 1/2 lbs scallops
• 2 tablespoons fresh parsley (chopped, to taste)
• 2 tablespoons fresh basil (chopped, to taste)
• salt & pepper, to taste

Directions:

1. In a large saucepan, heat 2 tablespoons of the olive oil with 7 cloves garlic and shallots over medium heat.
2. DO NOT BURN THE GARLIC -- If you do, Start Again.
3. When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
4. Season with salt and red pepper.
5. Bring to a boil.
6. Lower the heat, add the white wine and simmer for 30 minutes, stirring occasionally.
7. Add in the Basil at the 15 minute mark!
8. Meanwhile -- have a glass of wine and continune on --
9. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
10. Add the scallops, and 1 clove of garlic. Season with Salt & pepper.
11. Cook for about 4 minutes. 2 minutes per side should be good. You want the Scallop to still have a spring to it when you press on it. Try not to over cook the suckers -- It will ruin your meal. A nice pearly white and a spring to it is an Excellently Cook Scallop
12. Add the perfectly cooked Scallops to the tomato mixture, and stir in the parsley.
13. Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
14. You can serve this sauce over pasta, rice or just eat it plain it's just that good.

Reviews

[Michelle Minicucci]

I have to give this sauce 5-stars, since I can't seem to stop making it! My grocer had bay scallops on sale, and this sauce was great with them! I carmelized the onions a bit, and sauteed the scallops. Then served the pasta and sauce on top of the scallops. You are right, who needs the noodles! I ate it plain. YUM!

[Elisabetta47]

Absolutely marvelous. As we like "pasta asciutta", we used 1/2 lb fresh tomatoes and no tomato sauce. Complimenti and grazie!

[Andrew Mollmann]

I made this for dinner today but used shrimp instead of Scallops. It was good but really should have simmered for longer than 30 minutes. The sauce was a bit runny. Would be great over rice, but I served it plain with Risotto on the side.