Scallops Fra Diavolo...The Sauce Of The Devil - cooking recipe

Ingredients
    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
Preparation
    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.

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