How to Make Scallop Fra Diavolo with Linguine

Fra diavolo, or “devil monk” in Italian, refers to a spicy tomato sauce served with pasta. In this version, crushed red pepper stokes the flame. Saucecatching strands of linguine are perfect for twirling around your fork with the mini, slightly sweet bay scallops. On top, cheesy breadcrumbs bring crunch, with garlic and minced scallion for more aromatic flavor.

Scallop Fra Diavolo with Linguine and Parmesan Breadcrumbs

(Serves 2)

2 scallions
3 cloves garlic
3 tablespoons panko breadcrumbs
¼ teaspoon crushed red pepper
8 ounces linguine
10 ounces bay scallops
3 tablespoons white wine
¼ cup tomato paste
½ ounce grated Parmesan cheese
olive oil
kosher salt
black pepper
8″ medium pot

1. Bring a medium pot of water to a boil over high heat. Rinse scallions; trim and discard roots, then mince, keeping whites and light greens separate from dark greens. Mince garlic.

2. Heat ½ tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add breadcrumbs, half of garlic, and up to half of crushed red pepper. The diavolo aspect of this recipe comes from crushed red pepper, in 2 places: Half gets tossed in with toasting breadcrumbs and garlic, and the rest is folded into the light and silky tomato sauce. Feel free to adjust to your desired spice level.
Cook, stirring frequently to prevent burning, until golden, 3–5 minutes. Transfer breadcrumbs to a small bowl and set aside. Reserve pan, off heat, for Step 4.

3. Season boiling water generously with salt. Stir in linguine and cook until al dente, about 8 minutes. Reserve 1½ cups pasta cooking water, then drain and return to pot, off. While it cooks, pasta releases starches into the boiling water. Adding some reserved pasta water to the sauce will help it cling to the noodles. It’s easiest to reserve this water in a liquid measuring cup, if you have one. Meanwhile, pat scallops dry with paper towel and season with ¼ teaspoon salt and black pepper as desired.

4. Return pan from breadcrumbs to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add scallops and sear, without stirring (to keep them from sticking to the pan), 2 minutes. Then, stir scallops and continue cooking until opaque and cooked through, 1 minute more. Using a slotted spoon, transfer scallops to pot with cooked and drained linguine. Wipe pan clean for the next step.

5. Return pan from scallops to mediumhigh heat with 2 teaspoons olive oil. When oil is shimmering, add scallion whites and light greens and remaining garlic; sauté, stirring, until beginning to soften, 1–2 minutes. Add white wine, tomato paste, remaining crushed red pepper, 1 cup reserved pasta water, ½ teaspoon salt, and black pepper; simmer until flavors have melded, 3–4 minutes more. Transfer sauce to pot with linguine and scallops.

6. Add half of Parmesan to pot with pasta and toss to combine. Adding 2 tablespoons at a time, stir in remaining pasta water until sauce is silky and clings to noodles. To bowl with breadcrumbs, stir in scallion dark greens and remaining Parmesan. Divide scallop fra diavolo between serving plates and sprinkle over Parmesan breadcrumbs.

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