Scallop Fra Diavolo
This decadent scallop fra diavolo is made with an easy, homemade spicy tomato sauce and seared sea scallops. Perfect for date night!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 2 people
Calories: 966kcal
Fra Diavolo Pasta:
- ¼ cup olive oil
- 1 onion, diced
- 2 teaspoons red chili flakes Use less for a milder sauce
- ¼ teaspoon sea salt
- 4 garlic cloves, diced
- 2 pounds fresh tomatoes (diced) or 28oz can diced or crushed tomatoes
- 1 cup water
- 1 teaspoon dried oregano
- ½ pound spaghetti Use gluten-free spaghetti if needed
Scallops:
- 7 ounces sea scallops (3-5 per person, depending on the size of scallops) dry-packed, no chemical additives* (See Recipe Notes)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon cayenne powder (optional)
- fresh basil, torn (optional garnish)
Serves: This serves two people generously. For more modest portions, store half the pasta sauce for later and use ¼ lb. spaghetti.
Pan Size: Some readers have reported that their 12″ pans were too small for the volume of sauce. You may find a heavy Dutch oven works best for you, although I’ve always had success with my 12″ carbon steel pan.
Prepare Ahead: The sauce can be prepared ahead of time and refrigerated for 4-6 days, or frozen and used within a year.
Sea Scallops: Look for "dry-packed" or "chemical-free" scallops. Some scallops contain added plumping agents, and these scallops won't sear well.
Smoother Sauce with Fresh Tomatoes: Canned tomatoes are peeled, and will yield a smoother sauce with less texture. If you’re using fresh tomatoes and want an extra-smooth marinara, you have two options:
1. Peel the tomatoes first. Use a knife to mark an X on each tomato, and then blanch them in boiling water until the tomato peel loosens (~15-30 seconds). Peel, and then proceed with the recipe. Crush tomatoes with your hands instead of dicing.
2. Blend the sauce. After cooking, add the sauce to a blender or use an immersion blender to blend the peels into the sauce.
Varieties of tomatoes: For the thickest sauce, use San Marzano tomatoes (or other varieties of Roma tomatoes). However, this recipe works well with juicy tomatoes also.
Calories: 966kcal | Carbohydrates: 115g | Protein: 32g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 1094mg | Potassium: 1693mg | Fiber: 11g | Sugar: 18g | Vitamin A: 4653IU | Vitamin C: 68mg | Calcium: 113mg | Iron: 4mg