Scallop Fra Diavolo And Linguine
Scallop Fra Diavolo and Linguine is a fiery yet elegant Italian-American classic that brings the warmth of the Mediterranean straight to your table.
The name “Fra Diavolo” translates to “Brother Devil”, hinting at the dish’s signature spicy kick from red chili flakes, balanced with the sweetness of ripe tomatoes and the fragrance of garlic and oregano. Tossed with silky linguine, the sauce becomes a bold yet comforting base for perfectly seared scallops—golden on the outside, tender and buttery within.
This recipe captures the essence of indulgence and sophistication while keeping true to the rustic charm of Italian coastal cooking. It’s a dish that excites the palate, awakens the senses, and turns any dinner into a special occasion.
Why People Will Love Scallop Fra Diavolo and Linguine:
Elegant yet approachable – This dish feels restaurant-worthy with its seared scallops and bold sauce, yet it’s simple enough to prepare at home for a weeknight treat or a romantic dinner.
Perfect balance of flavors – The sweet brininess of scallops contrasts beautifully with the fiery, garlicky Fra Diavolo sauce, creating layers of taste that excite the palate.
Comfort meets sophistication – Linguine provides hearty comfort, while the seared scallops elevate the dish with a refined, luxurious touch.
Customizable heat – With adjustable chili flakes and cayenne, this recipe can be tailored for those who crave bold spice or prefer a gentler warmth.
Fresh and vibrant – Ripe tomatoes, aromatic herbs, and a garnish of fresh basil keep the dish lively, ensuring it’s not just rich, but also bright and refreshing.
Show-stopping presentation – Golden scallops over a bed of glossy, chili-kissed pasta make this a visually stunning plate that impresses guests as much as it delights taste buds.
Key Ingredient:
Sea Scallops – The star of the dish, scallops bring a naturally sweet, briny richness. When seared properly, they develop a golden crust while staying tender and buttery inside, offering a luxurious contrast to the fiery sauce.
Red Chili Flakes – True to the “Fra Diavolo” name, chili flakes provide the dish’s signature heat. They infuse the tomato base with warmth and energy, giving the sauce its bold, devilish character.
Ripe Tomatoes – Fresh or canned, tomatoes form the backbone of the sauce, their natural sweetness balancing the spice while adding depth and body to every bite of pasta.
Garlic and Onion – These aromatics lay the foundation of the sauce, their slow cooking releasing savory, sweet, and fragrant notes that anchor the vibrant chili-tomato base.
Linguine – A classic pasta choice with just the right texture to hold the silky, spicy sauce. Its long strands carry the flavors beautifully while pairing elegantly with the scallops.
Fresh Basil – Added as a finishing garnish, basil brings freshness and a subtle sweetness that lifts the richness of the dish, balancing out the spice and brininess.
Expert Tips:
Pat scallops completely dry before searing – Moisture prevents browning. Use paper towels to blot scallops well, ensuring they caramelize beautifully and form that golden crust without steaming.
Use a heavy-bottomed pan for scallops – A cast-iron or stainless-steel pan retains high heat, crucial for achieving the perfect sear. Avoid overcrowding the pan so scallops don’t release too much liquid.
Control the spice gradually – Add chili flakes early to infuse the oil with heat, then taste the sauce as it simmers. Adjust at the end with extra flakes or cayenne for more intensity without overwhelming the dish.
Balance acidity and sweetness – If the tomatoes are too sharp, a pinch of sugar can round out the flavors. Conversely, if the sauce tastes flat, a splash of white wine or a squeeze of lemon juice will brighten it.
Finish pasta in the sauce – Instead of draining linguine completely, transfer it directly to the pan with some pasta water. This helps the sauce cling to the noodles, creating a glossy, restaurant-style finish.
Don’t overcook scallops – They only need about 2 minutes per side. Overcooking makes them rubbery, so watch closely and remove them from heat as soon as they turn opaque and golden.
Garnish with intention – Fresh basil adds herbal brightness, but you can also drizzle a touch of good olive oil or sprinkle fresh parsley to give the dish a fresh lift right before serving.
Scallop Fra Diavolo And Linguine
Ingredients
Fra Diavolo Pasta:
¼ cup olive oil
1 onion, diced
2 teaspoons red chili flakes , use less for a milder sauce
¼ teaspoon sea salt
4 garlic cloves, diced
2 pounds fresh tomatoes (diced) or 28oz can diced or crushed tomatoes
1 cup water
1 teaspoon dried oregano
½ pound linguine , use gluten-free spaghetti if needed
Scallops:
7 ounces sea scallops (3-5 per person, depending on the size of scallops) dry-packed, no chemical additives* (See Recipe Notes)
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon cayenne powder (optional)
fresh basil, torn (optional garnish)
Instructions:
Fra Diavolo Sauce:
Step 1:
Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12″ pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min).
Add the garlic and cook 1 more minute, or until the garlic is fragrant.
Step 2:
Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
Step 3:
Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.
Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
Step 4:
While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook liniguine according to package directions.
Add the cooked liniguine to the pasta sauce and toss to coat.
Sear Scallops:
Step 5:
Heat butter and oil in a heavy-bottom pan on high heat and allow to melt, but not brown. If butter starts to brown or smoke, lower heat slightly.
Pat scallops dry (they won’t sear properly if they’re still damp). Toss with a little salt, garlic powder, and cayenne (if using).
Add scallops to the pan, and let them sit on one side for 2 minutes per side, until each side is golden brown.
Step 6:
Divide pasta between two plates, and then divide the scallops between the dishes (3-5 per plate). Garnish with fresh basil if desired. Serve immediately.
TIPS:
Serves: This serves two people generously. For more modest portions, store half the pasta sauce for later and use ¼ lb. linguine.
Pan Size: Some readers have reported that their 12″ pans were too small for the volume of sauce. You may find a heavy Dutch oven works best for you, although I’ve always had success with my 12″ carbon steel pan.
Prepare Ahead: The sauce can be prepared ahead of time and refrigerated for 4-6 days, or frozen and used within a year.
Sea Scallops: Look for “dry-packed” or “chemical-free” scallops. Some scallops contain added plumping agents, and these scallops won’t sear well.
Smoother Sauce with Fresh Tomatoes: Canned tomatoes are peeled, and will yield a smoother sauce with less texture. If you’re using fresh tomatoes and want an extra-smooth marinara, you have two options:
1. Peel the tomatoes first. Use a knife to mark an X on each tomato, and then blanch them in boiling water until the tomato peel loosens (~15-30 seconds). Peel, and then proceed with the recipe. Crush tomatoes with your hands instead of dicing.
2. Blend the sauce. After cooking, add the sauce to a blender or use an immersion blender to blend the peels into the sauce.
Varieties of tomatoes: For the thickest sauce, use San Marzano tomatoes (or other varieties of Roma tomatoes). However, this recipe works well with juicy tomatoes also.
Important Notes When Making Scallop Fra Diavolo and Linguine:
Scallop quality is everything – Always use dry-packed sea scallops rather than those treated with preservatives (like STP). Wet scallops release water, won’t sear properly, and lose their natural sweetness.
Cooking scallops last is key – The sauce and pasta can wait, but scallops should be seared at the very end and served immediately. They lose tenderness quickly if left sitting or reheated.
Adjust spice to preference – Fra Diavolo is known for its heat, but it should never overpower. Use fewer chili flakes for a subtle warmth, or add more for a true fiery experience—taste throughout cooking.
Tomato choice shapes the sauce – Fresh, ripe tomatoes make a lighter, fresher sauce, while canned tomatoes (especially San Marzano) create a richer, more consistent flavor. Both are authentic; choose based on the season.
Don’t forget the pasta water – Saving a cup of starchy pasta water ensures the sauce clings to the linguine and keeps it silky, preventing dryness.
Serve immediately – This is not a dish that benefits from resting. For the best flavor and texture, plate the pasta and scallops as soon as both are ready, garnished with fresh basil for brightness.
Portion balance matters – Scallops are rich, so 3–5 per plate is ideal when paired with pasta. Overloading the dish with too many scallops can overwhelm the delicate balance between seafood and sauce.
How To Enjoy Scallop Fra Diavolo and Linguine After Cooking:
Serve immediately for peak flavor – Scallops are at their best when enjoyed straight from the pan—golden and caramelized on the outside, tender and buttery within. Plate the linguine first, then top with freshly seared scallops to preserve their texture.
Create the perfect presentation – Use shallow pasta bowls to let the glossy linguine and vibrant red sauce shine. Place scallops neatly on top and finish with a scatter of torn basil or parsley for a pop of freshness and color.
Pair with the right sides – A crisp green salad with lemon vinaigrette or lightly roasted vegetables provides freshness to balance the richness of the dish. A side of crusty bread or garlic knots makes the spicy tomato sauce irresistible for dipping.
Complement with beverages – Pair with a chilled glass of Pinot Grigio, Sauvignon Blanc, or Prosecco. For non-alcoholic options, sparkling water with lemon or a light iced tea helps cleanse the palate between bites.
Enjoy as a shared experience – This recipe feels like a restaurant indulgence, making it ideal for romantic dinners, small gatherings, or even an elevated weeknight meal. Share family-style from a large platter, or plate individually for a more elegant touch.
Savor the balance of flavors – Take time to enjoy the interplay of sweet scallops, fiery sauce, and silky pasta. Each element is designed to contrast and complement, creating a layered experience that lingers long after the meal.
Nutrition Information:
For Scallop Fra Diavolo and Linguine (per serving, based on 2 servings):
Calories: 495 kcal | Total Fat: 17 g | Saturated Fat: 4 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 65 mg | Sodium: 720 mg (depending on added salt) | Total Carbohydrates: 55 g | Dietary Fiber: 5 g | Sugars: 10 g | Protein: 32 g
Frequently Asked Questions:
What does “Fra Diavolo” mean in this recipe?
“Fra Diavolo” translates to “Brother Devil” in Italian, a playful nod to the dish’s signature spiciness from red chili flakes. It’s not an authentic Italian sauce, but rather an Italian-American creation known for its bold, fiery flavor.
Can I use frozen scallops instead of fresh?
Yes. Frozen scallops work well as long as they’re dry-packed (no chemical additives). Thaw them overnight in the refrigerator and pat them completely dry before searing for the best golden crust.
How spicy is this dish?
It has a moderate heat level from the chili flakes and optional cayenne. The spice can easily be adjusted: use fewer flakes for mild heat or add extra flakes/cayenne for a fiery version.
What type of pasta works best besides linguine?
Linguine is traditional, but spaghetti, fettuccine, or even gluten-free pasta can be substituted. The key is choosing a long, sturdy noodle that holds onto the rich tomato-chile sauce.
Can I make the sauce ahead of time?
Yes. The Fra Diavolo sauce can be made a day in advance and stored in the fridge. Reheat gently before tossing with freshly cooked pasta and seared scallops, which should always be cooked fresh for best results.
How do I get a perfect sear on scallops without overcooking them?
Pat scallops very dry with paper towels before seasoning. Use a heavy-bottomed pan (like cast iron or stainless steel) with butter and oil over high heat. Cook undisturbed for about 2 minutes per side until golden brown. Remove immediately once opaque to prevent toughness.
Why should pasta water be saved when making this dish?
The starchy pasta water helps emulsify and thicken the tomato-chile sauce, making it cling to the linguine. Add a small ladle at a time when tossing the pasta in the sauce to achieve a silky, restaurant-quality texture.
How can I prevent the Fra Diavolo sauce from becoming too acidic?
If the tomatoes are very acidic, balance the flavor by adding a pinch of sugar or a splash of white wine during simmering. This rounds out the sharpness without muting the natural brightness of the sauce.
Can I cook the scallops in the same pan as the sauce?
It’s better to sear scallops separately to ensure they caramelize properly. Cooking them in the sauce pan releases too much liquid, which prevents browning. Instead, plate the scallops over the pasta just before serving.
How can I adjust the spice level without losing flavor?
Start with fewer chili flakes and add more toward the end of simmering for controlled heat. Alternatively, remove seeds from the chili flakes for a gentler spice, or add cayenne at the very end if you want a sharper, more direct heat.