Scallops Fra Diavolo with Linguine

Name: Scallops Fra Diavolo with Linguine
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1 pound, sea scallops, small crescent-shaped muscles removed; 1 teaspoon, crushed red pepper flakes (or more, to taste); 6 tablespoons, extra-virgin olive oil; 1 1/2 tablespoons, table salt; 1/4 cup, Cognac or brandy; 4 tablespoons, minced garlic (about 12 medium or 8 large cloves); 1/2 teaspoon, granulated sugar; , 1 (28-ounce) can diced tomatoes, drained; 1 cup, medium-dry white wine such as Sauvignon Blanc; 1/4 cup, minced fresh parsley leaves; 1 pound, linguine or spaghetti

3 comments

Appears in Cook's Illustrated November/December 2001

We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.

SERVES4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

Our fra diavolo recipe has a seriously garlicky, spicy, winey tomato sauce studded with sweet, firm scallops. To get there, we seared and flambéed the scallops with cognac to caramelize them and enrich their sweetness. Then we sautéed the g...

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