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Scallop Fra Diavolo with Linguine

Scallop Fra Diavolo with Linguine is a spicy and sophisticated seafood dish that features tender seared scallops in a fiery tomato sauce served over al dente linguine. This classic Italian-American dish combines the heat of red pepper flakes with the sweetness of fresh scallops, making it perfect for a special occasion or a fancy weeknight dinner. Let’s make this restaurant-quality dish at home!

Table of Contents

Ingredients

  • 1 pound linguine
  • 2 tablespoons olive oil, divided
  • 1 pound large sea scallops
  • Salt and black pepper, to taste
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup dry white wine
  • 1 can (14.5 oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar (optional)
  • 1 tablespoon tomato paste
  • 1/4 cup chopped fresh parsley, plus extra for garnish
  • Juice of 1/2 lemon
  • Fresh basil, for garnish (optional)

Instructions

Step 1: Cook the Linguine

  1. Boil Pasta: In a large pot of salted boiling water, cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2: Sear the Scallops

  1. Pat Scallops Dry: Pat the scallops dry with paper towels. Season both sides with salt and black pepper.
  2. Sear Scallops: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side, until they are golden brown and opaque in the center. Remove from the skillet and set aside.

Step 3: Make the Fra Diavolo Sauce

  1. Sauté Garlic and Red Pepper Flakes: In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the minced garlic and red pepper flakes. Sauté for 1-2 minutes, until fragrant.
  2. Deglaze with White Wine: Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer for 2-3 minutes, or until reduced by half.
  3. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, oregano, sugar (if using), and tomato paste. Let the sauce simmer for 10-15 minutes, or until thickened.

Step 4: Finish the Dish

  1. Combine Pasta and Sauce: Add the cooked linguine to the skillet, tossing to coat the pasta evenly in the sauce. If needed, add some of the reserved pasta water to achieve the desired consistency.
  2. Add Scallops and Lemon Juice: Gently return the seared scallops to the skillet, along with the lemon juice and chopped parsley. Let the scallops warm through for 1-2 minutes.

Step 5: Serve

  1. Serve: Serve the Scallop Fra Diavolo hot, garnished with fresh basil and extra parsley if desired. Enjoy with a squeeze of lemon juice for extra brightness.

Cook’s Notes and Tips

  • Scallops: Make sure to thoroughly pat the scallops dry before searing to get a good golden crust. Overcrowding the skillet will steam the scallops rather than searing them.
  • Red Pepper Flakes: Adjust the amount of red pepper flakes to your spice preference. You can start with 1/4 teaspoon and increase as needed.
  • White Wine: Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the best flavor.

Variations

  • Shrimp Fra Diavolo: Replace the scallops with shrimp for a different take on this dish. Sear the shrimp in the same way, and adjust cooking times accordingly.
  • Vegetarian Version: Substitute scallops with sautéed mushrooms for a vegetarian-friendly option. The mushrooms provide a hearty texture that pairs well with the spicy tomato sauce.
  • Extra Vegetables: Add diced bell peppers or sliced zucchini to the sauce for added nutrition and flavor.

Serving Suggestions

  • Garlic Bread: Serve with garlic bread or a crusty baguette to soak up the flavorful sauce.
  • Side Salad: Pair with a simple green salad dressed with lemon vinaigrette for a refreshing contrast.
  • White Wine Pairing: Enjoy with a glass of the same dry white wine used in the sauce to complement the flavors of the dish.

Frequently Asked Questions (FAQs)

Can I Use Frozen Scallops?

Yes, you can use frozen scallops, but make sure they are completely thawed and patted dry before searing to ensure they brown properly.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

Can I Make This Dish Less Spicy?

Absolutely! Reduce or omit the red pepper flakes for a milder version of Fra Diavolo.

Can I Use Canned Tomatoes Instead of Crushed?

Yes, you can use canned diced tomatoes if you prefer a chunkier texture, or blend them for a smoother consistency similar to crushed tomatoes.

Scallop Fra Diavolo with Linguine is a sophisticated and spicy seafood dish that brings restaurant-quality flavor to your home kitchen. The perfectly seared scallops and fiery tomato sauce make this dish both comforting and impressive. Whether you’re preparing it for a romantic dinner or just want to treat yourself to something special, this pasta dish is sure to delight. Gather your ingredients, cook with love, and enjoy a plate of this delicious seafood pasta!

Happy Cooking!

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