Past Recipes
Spicy Scallop Linguine

Spicy Scallop Linguine with Creamy Marinara and Parsley Breadcrumbs

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This slurp-worthy recipe is inspired by fra diavolo, meaning “brother devil,” a spicy Italian-American pasta dish. The not-so-hellish heat here comes from crushed red pepper. Small, slightly sweet bay scallops give the pasta an indulgent feel, along with a splash of cream to temper the heat and enrich the sauce. A sprinkling of toasted breadcrumbs is a perfect finishing flourish.

  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 810
  • Protein 34g
  • Total Carb 105g
  • Total Fat 24g

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

Ingredients & Equipment

What we send

  • dried oregano
    • 1/4 teaspoon
    • dried oregano
  • 14-ounce can whole peeled tomatoes
    • 1
    • 14-ounce can whole peeled tomatoes
  • white wine
    • 1/4 cup
    • white wine
  • sugar
    • 1/4 teaspoon
    • sugar
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • bay scallops
    • 10 ounces
    • bay scallops
  • onion powder
    • 1/4 teaspoon
    • onion powder
  • unsalted butter
    • 3 packets
    • unsalted butter
  • garlic
    • 3 cloves
    • garlic
  • linguine
    • 8 ounces
    • linguine
  • panko breadcrumbs
    • 2 tablespoons
    • panko breadcrumbs
  • parsley
    • 1/4 ounce
    • parsley
  • shallot
    • 1
    • shallot
  • heavy cream
    • 8 ounces
    • heavy cream

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 10" large pot with lid
  • 10" medium high-sided pan
  • 10" medium pan

Allergens

Soy, Crustacean Shellfish, Milk, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a large, covered pot of water to a boil over high heat. Pat scallops dry, place on a paper towel–lined plate, and season with ½ teaspoon salt. Rinse parsley and roughly chop leaves, discarding stems. Peel shallot and mince. Mince garlic. Heat 2 packets butter in a medium high-sided pan over medium heat. When butter is foamy, add spice mix, shallot, and garlic and cook, stirring, until fragrant, 3-4 minutes.

  2. Simmer sauce

    Simmer sauce

    Pour whole tomatoes and their juices into a large bowl and squeeze to break into bite-size pieces. Increase heat under pan with aromatics to medium high. Add wine and cook until reduced by half, about 2 minutes. Add sugar, tomatoes, and half of parsley. Cook, pressing tomatoes with a spoon to release their juices, until sauce has thickened, 7-9 minutes. Season with ½ teaspoon salt and pepper. Remove pan from heat.

  3. Cook pasta

    Cook pasta

    Season boiling water generously with salt. Stir in linguine and cook until al dente, about 8 minutes. Reserve 1 cup pasta cooking water, then drain and set aside. Meanwhile, heat ½ tablespoon olive oil in a separate medium pan over medium-high heat. When oil is shimmering, add breadcrumbs and toast, stirring, until golden, 1-2 minutes. Transfer to a small bowl and set aside until Step 6. Wipe pan clean.

  4. Sear scallops

    Sear scallops

    Pat scallops very dry with paper towel. Heat 1 tablespoon olive oil in pan from breadcrumbs over medium-high heat. When oil is shimmering, add scallops and sear, without stirring, 2 minutes (to keep them from sticking to the pan). Stir scallops and cook until opaque and cooked through, 1 minute more. Remove pan from heat.

  5. Finish pasta

    Finish pasta

    Return pan with sauce to medium-high heat. Add 2 tablespoons heavy cream and cook, stirring, to warm through, about 1 minute (save remaining cream for mashed potatoes). Add linguine and remaining butter and toss to coat. Stir in reserved pasta water, 2 tablespoons at a time, until sauce is silky and clings to pasta (you likely won't use all of the pasta water). Remove pan from heat. 

  6. Plate spicy scallop linguine

    Plate spicy scallop linguine

    Add remaining parsley to bowl with toasted breadcrumbs and toss to combine. Using a slotted spoon (to drain off excess liquid), transfer scallops to pan with pasta and stir to combine. Divide spicy scallop linguine between serving plates, garnish with parsley breadcrumbs, and dig in!

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