Scallops Fra Diavolo the Sauce of the Devil
Ignite your taste buds with Scallops Fra Diavolo, a fiery seafood dish that lives up to its bold name, "the Sauce of the Devil." Succulent seared sea scallops are paired with a spicy, robust tomato sauce infused with garlic, crushed red pepper flakes, and a splash of dry white wine for depth. Fresh herbs like basil and parsley add vibrant flavor to balance the heat, while al dente linguine or spaghetti serves as the perfect base for this flavor-packed meal. Ready in just 45 minutes, this Italian-inspired recipe is ideal for a dinner that’s equal parts elegant and exciting. Garnish with lemon wedges for a zesty finish, and prepare for a meal that’s as fiery as it is unforgettable. Keywords: Scallops Fra Diavolo, spicy seafood pasta, Italian dinner recipes, quick seafood recipes.
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Recipe Information
Ingredients
- 1 pound large sea scallops
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 14.5 ounces canned diced tomatoes (with juice)
- 0.5 cup dry white wine
- 0.25 cup fresh basil, chopped
- 2 tablespoons parsley, finely chopped
- 12 ounces cooked pasta (linguine or spaghetti)
- to taste salt
- to taste black pepper
- 4 wedges lemon wedges (for serving)
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the scallops in the skillet in a single layer. Sear them undisturbed for 2-3 minutes per side, or until golden brown and opaque. Remove the scallops and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once melted, add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and crushed red pepper flakes to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.
Pour in the diced tomatoes (with their juices) and the white wine. Stir well, scraping up any browned bits from the bottom of the skillet. Simmer for 10-12 minutes, allowing the sauce to thicken slightly.
Stir in the fresh basil and parsley, then return the scallops to the skillet. Simmer for an additional 2-3 minutes to heat the scallops through and meld the flavors.
Taste the sauce and adjust the seasoning with salt and black pepper as needed.
Serve the scallops and sauce over the cooked pasta, garnished with additional parsley if desired. Provide lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 5927 mg | 258% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 19.1 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
