Scallops Fra Diavolo...The Sauce Of The Devil

Name: Scallops Fra Diavolo...The Sauce Of The Devil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1208

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 -5 tablespoons olive oil, divided, 8 garlic cloves, minced, 2 shallots, minced, 8 ounces tomatoes, diced (can use canned or fresh), and more.

Yes, Scallops Fra Diavolo...The Sauce Of The Devil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!