Scallops Fra Diavolo...the Sauce of the Devil

Ingredients

• 4-5 tablespoons olive oil, divided
• 8 garlic cloves, minced
• 2 shallots, minced
• 8 ounces tomatoes, diced (can use canned or fresh)
• 8 ounces tomato sauce
• 2 teaspoons crushed red pepper flakes (or to taste)
• 1/2 teaspoon salt
• 1 cup white wine (something Dry)
• 1 1/2 lbs scallops
• 2 tablespoons fresh parsley (chopped, to taste)
• 2 tablespoons fresh basil (chopped, to taste)
• salt & pepper, to taste

Directions

1. 1

   In a large saucepan, heat 2 tablespoons of the olive oil with 7 cloves garlic and shallots over medium heat.

2. 2

   DO NOT BURN THE GARLIC -- If you do, Start Again.

3. 3

   When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.

4. 4

   Season with salt and red pepper.

5. 5

   Bring to a boil.

6. 6

   Lower the heat, add the white wine and simmer for 30 minutes, stirring occasionally.

7. 7

   Add in the Basil at the 15 minute mark!

8. 8

   Meanwhile -- have a glass of wine and continune on --

9. 9

   In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.

10. 10

    Add the scallops, and 1 clove of garlic. Season with Salt & pepper.

11. 11

    Cook for about 4 minutes. 2 minutes per side should be good. You want the Scallop to still have a spring to it when you press on it. Try not to over cook the suckers -- It will ruin your meal. A nice pearly white and a spring to it is an Excellently Cook Scallop

12. 12

    Add the perfectly cooked Scallops to the tomato mixture, and stir in the parsley.

13. 13

    Cook for 3 to 4 minutes, or until the sauce just begins to bubble.

14. 14

    You can serve this sauce over pasta, rice or just eat it plain it's just that good.