Published November 1, 2001.
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 garlic slowly for a mellow, nutty flavor and reserved a tablespoon of raw garlic for a last-minute punch of heat and spice. Simmering diced canned tomatoes with a splash of white wine (balanced by a bit of sugar) completed our perfect fra diavolo recipe in less than 30 minutes.
The scallops leave flavorful drippings in the skillet, and these drippings can make the garlic appear straw-colored before it is done cooking. Make sure that it is fragrant, looks sticky, and has cooked for the full 7 to 10 minutes. One teaspoon of red pepper flakes will give the sauce a little kick, but add more to suit your taste.
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