Scallops Fra Diavolo...the Sauce of the Devil

“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 Nutrition


  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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