Scallops Fra Diavolo...the Sauce of the Devil

Total Time
50mins
Prep 10 mins
Cook 40 mins

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!

Ingredients Nutrition

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.
Most Helpful

5 5

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!

5 5

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

4 5

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.