Five years in and it's still just as awesome!

Scallop Fra Diavolo with Linguine is a delightful fusion of spicy and savory, offering a taste of the Italian coast right in your own kitchen. This dish brings together tender scallops and a fiery tomato sauce, all served over a bed of linguine. It's perfect for a romantic dinner or any time you want to impress guests with a restaurant-quality meal at home. Plus, it's a great way to break out of the routine with something a bit special yet totally achievable even on a weeknight.

This dish pairs beautifully with a simple green salad drizzled with a light vinaigrette and some crusty garlic bread to soak up all that delicious sauce. A crisp glass of white wine, such as Pinot Grigio, also complements the flavors wonderfully. If you're feeling indulgent, a quick lemon sorbet can refresh your palate afterwards.

Servings: 4

1 lb Linguine
1 lb Sea Scallops, patted dry
2 Tbsp Olive Oil
4 cloves Garlic, minced
1/2 tsp Crushed Red Pepper Flakes
1 (28 oz) can of Crushed Tomatoes
1/2 cup Dry White Wine
1 tsp Dried Oregano
1 tsp Dried Basil
Salt and Pepper to taste
2 Tbsp Fresh Parsley, chopped
Lemon wedges for serving

1. Cook the linguine according to package directions. Drain and set aside.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

3. Season the scallops with salt and pepper, then add them to the skillet. Sear for 2-3 minutes on each side until nicely browned. Remove from the skillet and set aside.

4. In the same skillet, add the remaining olive oil and sauté the garlic and red pepper flakes until fragrant, about 1 minute.

5. Pour in the white wine and let it simmer for 2-3 minutes, reducing slightly.

6. Add the crushed tomatoes, oregano, and basil. Season with salt and pepper to taste. Let the sauce simmer for 10-15 minutes, stirring occasionally.

7. Return the scallops to the skillet and cook for an additional 3-4 minutes until they are cooked through.

8. Toss the cooked linguine with the sauce until well combined. Sprinkle with fresh parsley and serve with lemon wedges on the side.

If you prefer a milder dish, reduce the amount of crushed red pepper flakes. For an extra layer of flavor, add a splash of heavy cream to the sauce for a creamy twist. You can also swap out the scallops for shrimp or even a mix of seafood. If you're looking for a carb-conscious option, try serving the sauce over zucchini noodles instead of linguine.