Scallops Fra Diavolo with Linguine
Why This Recipe Works
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.