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Scallops Fra Diavolo with Linguine

Source: America's Test Kitchen
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Rating: 5   Reviews: 1 See Reviews
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  Serves 4 to 6
The scallops leave more flavorful drippings in the skillet, and these drippings can make the garlic appear straw colored before it is done cooking. Make sure that it is fragrant, looks sticky, and has cooked for the full 7 to 10 minutes. One teaspoon of red pepper flakes will give the sauce a little kick, but add more to suit your taste.
1 pound sea scallops, small crescent-shaped muscles removed
1 teaspoon red pepper flakes (or more, to taste), crushed
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons table salt
1/4 cup cognac or brandy
4 tablespoons garlic, minced or pressed through garlic press, (about 12 medium, 8 large, or 5 extralarge cloves)
1/2 teaspoon granulated sugar
1 can diced tomatoes (28-ounce), drained
1 cup medium-dry white wine such as Sauvignon Blanc
1/4 cup minced fresh parsley
1 pound linguine or spaghetti
Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.

While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss scallops, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add scallops to skillet and quickly spread in single layer; cook, without stirring, until bottoms of scallops turn spotty brown, about 30 seconds. Off heat, stir to turn scallops, and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer scallops to medium bowl, and set aside.

Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add
3 tablespoons olive oil and 3 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved scallops and accumulated juices, remaining
1 tablespoon garlic, and parsley and simmer until scallops have heated through, about
1 minute longer. Off heat, stir in remaining
1 tablespoon olive oil.

While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without scallops) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and scallops, and serve immediately.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Anand Reviewed: 10/09/2010
Freaking Delicious
Made this today. I am not a big fan of Pasta dishes but this completely changed my mind. I grew up with spicy food and I used closed to 3 teaspoons of red pepper flakes and 5 leaves of basil. I used Hennesy for my cognac and chardonnay for my white wine. Put the sauce on Penne. Turned out beautiful. Thanks for sharing this recipe.
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