Scallops Fra Diavolo


  1. In a large saucepan, heat 6 tablespoons of the olive oil with the cloves garlic and shallots over medium heat. Be careful not to let the garlic burn. When the garlic starts to gently sizzle, pour in the Il Famoso ground tomatoes. Season with red pepper, salt & oregano, then bring sauce to a boil.
  2. Lower the heat, add the white wine and simmer for 20 minutes; stirring occasionally. Add in the basil during the last five minutes.
  3. In a large skillet, heat the remaining 2 tablespoons of olive oil over higher heat. Season the scallops with salt & pepper, and add to the hot oil. Cook for about 4 minutes total, 2 minutes per side should be sufficient. (Once turned, the scallop should still have a slight spring to it when you press on it). Add the cooked Scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to simmer.
  4. Taste the sauce to adjust the seasonings. The Fra Diavolo can be served over pasta or rice and garnished with green peas, shaved Parmesan and herbs.


  • 1-1/2 lb(s). Empire's Treasure® Scallops
  • 4 garlic, clove(s), minced
  • 2 Tbsp. Peak Fresh Produce® Basil, finely chopped
  • 2 Tbsp. Peak Fresh Produce® Parsley, Fresh, finely chopped
  • 2 Peak Fresh Produce® Shallot(s), minced
  • 8 Tbsp. Piancone® Oil, Olive, Extra Virgin, divided
  • 1/2 tsp. Roma® Oregano
  • 2 tsp. Roma® Red Pepper, Crushed , to taste
  • 16 oz. Roma® Tomato(es), Ground
  • 1/2 tsp. salt
  • salt and pepper, to taste
  • 1 Cup(s) wine, dry white