Best Scallops Fra Diavolothe Sauce Of The Devil Recipes

FRA DIAVOLO SAUCE WITH LINGUINE

Steps:

• Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
• Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

FRA DIAVOLO SAUCE WITH PASTA

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

SHRIMP & SCALLOP FRA DIAVALO

Steps:

• Bring 4 quarts salted water to rolling boil, covered, in large stockpot. You will add your pasta to the water during the 8 minute simmer of the sauce (see below.).
• While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss seafood, half of red pepper flakes, 2 tablespoons olive oil, and 1 teaspoon salt in medium bowl. Add seafood to skillet and quickly toss for about 30 seconds. It will not be finished cooking, but you will finish it later. Remove from heat and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave a flame over skillet until cognac ignites; shake skillet until flames subside, transfer seafood to medium bowl, and set aside.
• Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 2 tablespoons olive oil and 5 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 1 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved seafood and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until seafood has heated through, about 1 minute longer. Off heat, stir in butter until melted.
• Meanwhile, while sauce simmers, add pasta to the 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 stockpot; add about 1/2 cup sauce (without seafood) 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 seafood, and serve immediately with freshly grated Parmesan and a nice, crusty bread to soak up the sauce!

SHRIMP AND LINGUINE FRA DIAVOLO BY EMERIL

Steps:

• Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot.
• Cook for 5 minutes and then drain; pasta will be only partially cooked.
• As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
• Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes.
• Add the garlic to the pan and saute until fragrant, about 30 seconds.
• Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste.
• Cook the sauce until reduced by about half, about 5 minutes.
• Add the shrimp to the pan and cook for 2 minutes.
• Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes.
• Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.