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!
Servings: 2 people
Calories: 966kcal
Equipment
- large heavy skillet (12-inch minimum)
Ingredients
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)
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
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.
Nutrition
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
