Scallops Fra Diavolo...the Sauce of the Devil

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!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 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.