Past Recipes
Scallop Fra Diavolo

Scallop Fra Diavolo with Linguine and Parmesan Breadcrumbs

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Recipe Details


Feeling a little devilish? Then you’ll love our latest take on Italian-American fra diavolo, or “brother devil,” which gets its heat from chiles (here, we let you adjust crushed red pepper to your preferred spice level). Sweet, succulent bay scallops are tossed in with linguine—a long, skinny noodle just wide enough to hold onto more sauce.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 720
  • Protein 37g
  • Total Carb 105g
  • Total Fat 14g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • scallions
  • garlic
    3 cloves
  • panko breadcrumbs
    3 tablespoons
    panko breadcrumbs
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • linguine
    8 ounces
  • bay scallops
    10 ounces
    bay scallops
  • white wine
    1/4 cup
    white wine
  • tomato paste
    1/4 cup
    tomato paste
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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. Toast breadcrumbs

    Toast breadcrumbs

    Heat ½ tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add breadcrumbs, up to half of crushed red pepper, and half of garlic. Cook, stirring frequently to prevent burning, until golden, 3-5 minutes. Transfer toasted breadcrumbs to a small bowl and set aside. Reserve pan, off heat, for Step 4.

  3. Cook linguine

    Cook linguine

    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 heat. Meanwhile, pat scallops dry with paper towel and season with ¼ teaspoon salt and black pepper as desired.

  4. Sear scallops

    Sear scallops

    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. Simmer tomato sauce

    Simmer tomato sauce

    Return pan from scallops to medium-high 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 cooking 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. Plate scallop fra diavolo

    Plate scallop fra diavolo

    Add half of Parmesan to pot with pasta and toss to combine. Adding 2 tablespoons at a time, stir in remaining pasta cooking 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. Dig in!

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