Fra Diavolo Sauce with Pasta and Scallops

Ingredients and Weight:

• 1 pound pasta (e.g., spaghetti, linguine)
• 1 pound sea scallops, shucked and cleaned
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup chicken broth
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Difficulty Level: 2/5 (Easy)

Preparation Method Steps:

1. Cook the pasta according to package directions.
2. Heat the olive oil in a large skillet over medium heat. Add the scallops and cook for 2-3 minutes per side, or until just cooked through. Remove the scallops from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the white wine and cook until reduced by half, about 2 minutes.
5. Add the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
6. Add the cooked scallops and parsley to the sauce and stir to combine.
7. Toss the cooked pasta with the Fra Diavolo sauce and serve immediately, topped with Parmesan cheese if desired.

Nutritional Information:

• Calories: 450 per serving
• Protein: 25 grams
• Carbohydrates: 70 grams
• Fat: 15 grams

Dish Characteristics:

• Savory and spicy Fra Diavolo sauce
• Tender and juicy sea scallops
• Al dente pasta
• Vibrant colors from the tomatoes and parsley
• Warm and comforting dish

User Comments:

• "This dish was absolutely delicious! The scallops were cooked perfectly and the sauce was flavorful without being too spicy."
• "I love the combination of the sweet scallops with the tangy sauce. It's a perfect dish for a special occasion."
• "I'm not usually a fan of seafood, but I really enjoyed this dish. The scallops were very fresh and the sauce was amazing."

Special Precautions and Tips:

• If you can't find sea scallops, you can substitute bay scallops.
• If you don't have white wine on hand, you can use chicken broth instead.
• Be careful not to overcook the scallops, as they will become tough.