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Scallops Fra Diavolo

Scallops Fra Diavolo

Nutrition Facts
  • cal. (kcal) 489
  • Serving size: 6
  • Prep: 15 mins
  • Cook: 10 mins
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  • 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 Patsys)
  • 1 can (6.5 oz) minced clams, drained
  • 1 pound dry pappardelle or fettuccine
  • 1/2 cup basil leaves


  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 Information for Scallops Fra Diavolo

PER SERVING: 489 cal., 10 g total fat (2 g sat. fat), 132 mg chol., 739 mg sodium, 68 g carb. (7 g fiber), 32 g pro.

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