SCALLOPS FRA DIAVOLO...THE SAUCE OF THE DEVIL

Scallops Fra Diavolo...the Sauce of the Devil image

Provided by SassySheff

Categories Sauces

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -5 tablespoons olive oil, divided
8 garlic cloves, minced
2 shallots, minced
8 ounces tomatoes, diced (can use canned or fresh)
8 ounces tomato sauce
2 teaspoons crushed red pepper flakes (or to taste)
1/2 teaspoon salt
1 cup white wine (something Dry)
1 1/2 lbs scallops
2 tablespoons fresh parsley (chopped, to taste)
2 tablespoons fresh basil (chopped, to taste)
salt & pepper, to taste

Steps:

In a large saucepan, heat 2 tablespoons of the olive oil with 7 cloves garlic and shallots over medium heat.
DO NOT BURN THE GARLIC -- If you do, Start Again.
When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
Season with salt and red pepper.
Bring to a boil.
Lower the heat, add the white wine and simmer for 30 minutes, stirring occasionally.
Add in the Basil at the 15 minute mark!
Meanwhile -- have a glass of wine and continune on --
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
Add the scallops, and 1 clove of garlic. Season with Salt & pepper.
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
Add the perfectly cooked Scallops to the tomato mixture, and stir in the parsley.
Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
You can serve this sauce over pasta, rice or just eat it plain it's just that good.