Scallops Fra Diavolo...the Sauce of the Devil |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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:
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.
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