Scallop Fra Diavolo with Linguine and Parmesan Breadcrumbs
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Ingredients & Equipment
What we send
- 3 clovesgarlic
- 3 tablespoonspanko breadcrumbs
- 1/4 teaspooncrushed red pepper
- 8 ounceslinguine
- 10 ouncesbay scallops
- 3 tablespoonswhite wine
- 1/4 cuptomato paste
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 12" large nonstick pan
- Crustacean Shellfish
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.
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. 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.
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.
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.
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 water, ½ teaspoon salt, and black pepper; simmer until flavors have melded, 3-4 minutes more. Transfer sauce to pot with linguine and scallops.
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 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!