This is the third time we're making this dish this week. It's just that good!

Baked scallops in spicy tomato sauce is a delightful dish that brings a touch of coastal flair to our small Midwestern kitchen. This recipe combines the tender, succulent flavor of scallops with a zesty tomato sauce that has just the right amount of kick. It's perfect for a special family dinner or when you're looking to impress your friends. The origins of this dish stem from classic Italian seafood recipes but with a spicy twist that makes it a standout. It's a great way to introduce seafood to your meals in a tasty and approachable way.

This dish pairs beautifully with some simple sides. A fresh green salad with a light vinaigrette can provide a crisp contrast to the rich tomato sauce. Garlic bread or a warm baguette is perfect for soaking up the extra sauce, ensuring none of that deliciousness goes to waste. For something more filling, consider serving it with a side of creamy risotto or angel hair pasta. These will complement the scallops nicely and round out the meal.

Servings: 4 servings

1 pound sea scallops, rinsed and patted dry
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1/2 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Juice of 1 lemon

Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and let it sauté until it becomes translucent, about 5 minutes.

Add the minced garlic and cook for another minute until it's fragrant.

Stir in the diced tomatoes, crushed red pepper flakes, tomato paste, salt, and pepper. Let the mixture simmer for about 10 minutes to allow the flavors to meld together.

While the tomato sauce is simmering, prepare the scallops by seasoning them lightly with salt and pepper.

Gently nestle the scallops into the tomato sauce in the skillet. Squeeze the lemon juice over the scallops and then sprinkle the grated Parmesan cheese evenly over the top.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the scallops are cooked through and the top is lightly browned and bubbly.

Remove from the oven and garnish with fresh basil before serving.

If you have picky eaters, you can reduce the amount of crushed red pepper flakes or omit them altogether to make the tomato sauce milder. For an extra touch of indulgence, you can add a splash of white wine to the tomato sauce as it simmers. If you don't have fresh basil, dried basil or parsley will work just as well. For a different flavor profile, consider adding a handful of chopped olives or capers to the sauce. This recipe is also delicious with shrimp or a mix of seafood if scallops are hard to find or you want a variety.