Scallops Fra Diavolothe Sauce Of The Devil Recipes

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FRA DIAVOLO SAUCE WITH LINGUINE



Fra Diavolo Sauce with Linguine image

A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.

Provided by Stephanie Duncan

Categories     Seafood     Shellfish     Mussels

Time 1h

Yield 8

Number Of Ingredients 12

6 cloves garlic, crushed
¼ cup olive oil, divided
6 cups canned whole tomatoes with juice, chopped
2 teaspoons red pepper flakes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1 ½ teaspoons salt
1 (16 ounce) package linguine
½ pound small shrimp, peeled and deveined
½ pound bay scallops
½ pound mussels, cleaned and debearded
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 50.8 g, Cholesterol 64 mg, Fat 9 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 1.3 g, Sodium 849.3 mg, Sugar 6.4 g

SCALLOPS FRA DIAVOLO...THE SAUCE OF THE DEVIL



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

Fra Diavolo...the "sauce of the devil". I find spicey sauces work really well with shellfish, this sauce is sure put a little fire in your bite and maybe even a little fire elsewhere!! Enjoy!

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.

SALSA TO DARE THE DEVIL.



Salsa to Dare the Devil. image

We dare you to try our deliciously different salsa. Through the first weeks of the tour, the Dining Daredevils have discovered how much we have in common in the kitchen. There are no picky eaters on this team, so this daringly delightful salsa is perfect for us. Hot chiles give plenty of heat, but cherries and orange provide some sweet. Cocoa powder adds an extra twist of adventurous flavor to a salsa that sums up our "try anything" attitudes. Posted for ZWT 5 Salsa Challenge. (Ingredient credits: tomatillos; yours truly, chiles; MarylandJim, garlic; DreamGoddess, black beans; tomsawyer, onions; SueVM, Bell Peppers; Studentchef, orange juice; MamiJanine, dried cherries; MichelleBerteig, cilantro; Hollygolightly.)

Provided by EmmyDuckie

Categories     Sauces

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup dried cherries
3/4 cup orange juice
1 ounce tequila
10 tomatillos
6 serrano chilies
1 head garlic, peeled
2 tablespoons oil
1 sweet onion, half diced fine, half cut in wedges
1 orange bell pepper
1 (14 ounce) can black beans, rinsed and drained
2/3 cup finely chopped cilantro
1 tablespoon chili powder
1 tablespoon cocoa powder
1 cup orange grape tomatoes (optional)
salt and black pepper

Steps:

  • Preheat oven to 425.
  • Combine cherries, tequila, and orange juice in a microwave safe container, microwave on high 3 minutes. Set aside. These need to sit at least an hour, so start early.
  • Quarter the tomatillos, cut the serrano chiles in half lengthwise, removing seeds and ribs, peel garlic cloves, and cut half of the onion into large wedges.
  • Toss the tomatillos, chiles, onion, and garlic with oil, spread onto a nonstick baking sheet, and roast about 20 minutes, or until edges have browned lightly.
  • Meanwhile, finely dice the other half of the onion and the bell pepper. Cut cherry tomatoes in half, and add these to a serving bowl. (The tomatoes were something I added in testing just because they were lying around, and we liked them. If you don't happen to have any, you can leave them out.).
  • Rinse and drain the black beans, and add to the bowl with the onion and pepper.
  • Finely chop cilantro and add to bowl.
  • When the roasted vegetables are done, let them cool, then place in the bowl of a food processor along with a tablespoon or two of the orange juice from soaking the cherries. Pulse a few times until they're chopped up, but still a little chunky. Add to serving bowl.
  • Drain the cherries, (reserve the juice, mixed with a little club soda, it's a great cocktail.) and add to salsa. Add chili powder, cocoa, salt and pepper. Mix well, and chill for at least an hour. The longer this sits, the better it gets. Serve with your favorite tortilla chips, or on top of fish or chicken.

AMBER'S DEVILS ON HORSEBACK



Amber's Devils on Horseback image

A mouth watering and very easy baked scallop dinner.

Provided by AMBOR

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 4

1 pound bay or sea scallops, rinsed and drained
¼ cup lemon juice
2 cloves garlic, minced
lemon pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
  • Bake scallops in preheated oven for 5 minutes.
  • In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
  • Return scallops to oven and bake until firm, about 10 minutes. Serve warm.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 4.4 g, Cholesterol 35.5 mg, Fat 3.5 g, Fiber 0.1 g, Protein 18.2 g, SaturatedFat 0.6 g, Sodium 262.6 mg, Sugar 0.4 g

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