Scallop Fra Diavolo
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2 people
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Calories
966 kcal
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Course
Main Course
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Cuisine
Italian
Scallop Fra Diavolo
Description
The Scallop Fra Diavolo recipe begins with preparing a spicy tomato sauce by sautéing onions and chili flakes in olive oil along with garlic, then adding tomatoes, water, and oregano. This sauce simmers until reduced and concentrated, providing a tangy, slightly spicy base. Meanwhile, spaghetti cooks al dente and is combined with the finished sauce to ensure full flavor absorption.
The scallops are patted dry and seasoned with salt, garlic powder, and optional cayenne, then seared in butter and olive oil on high heat to develop a tasty browned exterior while remaining tender inside. The finished scallops are served atop the spicy pasta, offering a contrast between sweet seafood and rich heat.
Fresh torn basil can garnish the plate, adding brightness to the dish. This recipe serves approximately two generous portions. The sauce also benefits from preparation ahead of time, improving flavors after resting in the refrigerator or freezing for longer storage.
Using dry-packed scallops ensures proper searing since they lack additives that retain moisture. For a smoother sauce texture with fresh tomatoes, options include peeling before cooking, crushing tomatoes by hand, or blending after simmering.
Ingredients
Fra Diavolo Pasta:
- ¼ cup olive oil
- 1 onion diced
- 2 teaspoons red chili flakes Use less for a milder sauce
- ¼ teaspoon salt sea salt
- 4 garlic cloves, diced
- 2 pounds tomatoes fresh diced or 28oz can diced or crushed
- 1 cup water
- 1 teaspoon oregano dried
- ½ pound spaghetti Use gluten-free spaghetti if needed
Scallops:
- 7 ounces sea scallops dry-packed, no chemical additives* (See Recipe Notes, 3-5 per person, size dependent
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon salt sea salt
- ¼ teaspoon cayenne powder optional
- basil fresh, torn, optional garnish
Instructions
Fra Diavolo Sauce:
- Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
- Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
- Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
- While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.Add the cooked spaghetti to the pasta sauce and toss to coat.
Sear Scallops:
- Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, garlic powder, and cayenne (if using).Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
- Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.
Notes
- This recipe generously serves two; halve pasta and conserve sauce for additional meals if desired.
- Use a heavy 12-inch pan or Dutch oven for ample space to prepare sauce and sear scallops effectively.
- The Fra Diavolo sauce can be prepared ahead and stored refrigerated for 4-6 days or frozen up to a year for convenience.
- Select dry-packed scallops without additives to ensure proper searing and texture.
- For smoother sauce, peel fresh tomatoes before cooking, crush them by hand, or blend after simmering.
- San Marzano or Roma tomatoes create a thicker sauce, but this recipe also works well with juicier tomato varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 966 kcal
% Daily Value*
| Calories | 966kcal | 48% |
| Carbohydrates | 115g | 38% |
| Protein | 32g | 64% |
| Fat | 43g | 66% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 1094mg | 46% |
| Potassium | 1693mg | 36% |
| Fiber | 11g | 44% |
| Sugar | 18g | 36% |
| Vitamin A | 4653IU | 93% |
| Vitamin C | 68mg | 76% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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