Scallops Fra Diavolo

Updated at: Thu, 17 Aug 2023 02:56:08 GMT

Step 1

Bring 4 qts water to boil in a lg pot. Heat 12" heavy bottomed skillet over high heat for 4 min. Toss scallops, ½ tsp red pepper flakes, 2 Tbsp oil, and 1½ tsp salt in a med bowl. Add scallops to skillet and spread in a single layer, cooking without stirring untils bottoms turn spotty brown, about 30 sec. Off heat, turn scallops and add brandy. Allow brandy to warm slightly before returning skillet to high heat. Ignite brandy and shake skillet slightly until flames subside. Transfer scallops to bowl and set aside.

Step 2

Heat 1 Tbsp oil in now empty skillet over med-high heat until shimmering. Add fennel and cook until tender and browned, 7-10 min. Transfer fennel to bowl with scallops.

Step 3

Cool skillet slightly, return to burner, and reduce heat to low. Add 3 Tbsp oil and 3 Tbsp garlic to skillet and cook, stirring constantly, until garlic foams and is sticky and straw colored, 7-10 min. Add ½ tsp red pepper flakes, 1½ tsp salt, sugar, tomatoes, and wine; increase heat to med-high and simmer until thickened and fragrant, about 8 min. Reserve ½ cup of sauce and set aside. Stir in reserved scallop mixture, remaining Tbsp garlic, and parsley and simmer until scallops have heated through, about 1 min. Off heat stir in remaining 1 Tbsp olive oil.

Step 4

While sauce simmers, add linguine and 1 Tbsp salt to boiling water. Cook until al dente, reserve ⅓ cup pasta water, and drain. Transfer drained pasta back to pot and stir in ½ cup sauce without scallops and 2-3 Tbsp reserved pasta water and toss to coat. Use remaining water to adjust sauce in skillet to desired consistency if needed. Divide pasta among serving bowls and top with sauce and scallops.

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