Scallops Fra Diavolo

Scallops Fra Diavolo
Prep 15 mins Cook 10 mins


  • 1 tablespoon olive oil
  • 1 sweet red pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1 pound frozen bay scallops, thawed
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 jar (24 oz) fra diavolo sauce (such as Patsy's)
  • 1 can (6.5 oz) minced clams, drained
  • 1 pound dry pappardelle or fettuccine
  • 1/2 cup basil leaves

Make It

1. In a large skillet, heat oil over medium-high heat. Add peppers and cook 5 minutes, stirring occasionally, until crisp-tender. Remove to a plate.

2. Season scallops with salt and pepper. Cook 2 minutes, turning once. Return peppers to skillet; stir in sauce and clams. Bring to a boil; reduce heat to medium and simmer 1 minute or until scallops are cooked through.

3. Meanwhile, cook pappardelle following package directions, about 10 minutes. Reserve 1 cup cooking water. Drain.

4. Add pappardelle to skillet and stir until evenly coated with sauce. Add reserved cooking water as needed to thin sauce. To serve, spoon onto a large serving platter and garnish with basil.

5. NOTE: To freeze fresh scallops, place on plastic wrap in a single layer and tightly wrap. Wrap in foil and freeze. When ready to cook, first thaw in refrigerator overnight.

Nutrition Facts

Amount Per Serving: cal. (kcal): 489, Fat, total (g): 10, chol. (mg): 132, sat. fat (g): 2, carb. (g): 68, fiber (g): 7, pro. (g): 32, sodium (mg): 739, Percent Daily Values are based on a 2,000 calorie diet.