Scallops Fra Diavolothe Sauce Of The Devil Food

SEAFOOD LINGUINE FRA DIAVOLO

Steps:

• Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
• Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
• Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, about 5-6 minutes (or if already cooked, heated through, about 3-4 minutes).
• Add marinara sauce (24 oz.) and parsley (2 tablespoons, if using) to the seafood in the skillet and heat through. If it's ready before the pasta is done, turn off heat and cover to keep it warm.
• When pasta is finished cooking to 1 minute before al dente, transfer it directly to the skillet with tongs, as well as 1/2 cup of the pasta cooking water, and toss to coat. Heat for about 1-2 more minutes, until the pasta is finished cooking to al dente and the sauce thickens and coats the pasta well (you can add more pasta water 1/4 cup at a time if it seems dry at all).
• Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.

SCALLOPS FRA DIAVOLO...THE SAUCE OF THE DEVIL

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.

SCALLOP FRA DIAVOLO

Steps:

• Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
• Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
• Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
• While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.Add the cooked spaghetti to the pasta sauce and toss to coat.
• Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.Pat scallops dry (they won't sear properly if they're still damp). Toss with a little salt, garlic powder, and cayenne (if using).Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
• Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.

TONY DIRAMIO'S (NOT YOUR MAMA'S) FRA DIAVOLO SAUCE

Steps:

• In a large skillet or sauce pan sauté white onions in olive oil.
• Crush plum tomatoes in you hand and then add to skillet with white onions.
• Add crushed tomatoes and seasoning to skillet and cook covered at medium high heat for 30 minutes. Reduce heat and simmer on low for 2-1/2 hours; stirring occasionally.
• If you remove lid and let steam escape the sauce will thicken. Some people like it thicker.
• The sauce will get hotter (spicier) the longer you let simmer.
• The trick to hotter sauce is to add the desired crushed red pepper at the beginning.

RED DEVIL

Steps:

• Shake all the ingredients together with ice.
• Strain into a martini glass.
• Garnish with 3 blackcurrants on a cocktail stick if desired.