Scallops Fra Diavolo with Linguine

Italian Classics by Cooks Illustrated

1 pound scallops
1t hot red pepper flakes, divided
6T extra virgin olive oil, divided
1-1/2t salt, divided
1/4c cognac or brandy
4T minced or pressed garlic, divided
1/2t sugar
1-28oz can diced tomatoes, drained
1c medium-dry white wine, such as Sauvignon Blanc
1/4c minced fresh parsley leaves
1 pound linguine or spaghetti

1. Bring 4 quarts water to a rolling boil in a large pot.
2. While the water is heating, heat a heavy-bottomed 12 inch skillet over high heat until the pan is very hot. Meanwhile, toss the scallops, 1/2t pepper flakes, 2T oil, and 3/4T salt in a medium bowl. Add the scallops to the skillet and quickly spread in a single layer. Cook without stirring until almost done. Off the heat, stir to turn the scallops, then add the cognac. Let stand off the heat until the cognac warms slightly, about 5 sec, and return the pan to high heat. Wave a lit match over the skillet until the cognac ignites. Shake the skillet until the flames subside, then transfer the scallops to a medium bowl and set aside.
3. Off the heat, cool the now empty skillet for 2 minutes. Return the skillet to a burner and reduce the heat to low. Add 3T oil and 3T garlic. Cook, stirring constantly, until the garlic foams and is sticky and straw colored, 7-10 min. Add the remaining 1/2t pepper flakes, 3/4t salt, sugar, tomatoes, and wine. increase the heat to medium-high and simmer until thickened and fragrant, about 8 min.
4. Stir in the reserved scallops and accumulated juices, remaining 1T garlic, and parsley and simmer until the scallops are heated through, about 1 min. Off the heat, stir in the remaining 1T oil.
5. While the sauce simmers, add the linguine and remaining 1T salt to the boiling water. Stir to separate the pasta until al dente. Reserve 1/3c cooking water and drain the pasta. Return the drained pasta to the now empty pot, add about 1/2c sauce (without the scallops) and 2-3 T reserved pasta water, and toss to coat. Divide the pasta among warmed individual bowls, top with a portion of the sauce and scallops, and serve immediately.

So I thought I had brandy. I didn't. This means that one of the main ingredients from this dish was missing (plus, I didn't get to FLAMBE!)

I also thought the seafood guy at the grocery store gave me the pound of scallops I requested. Alas, half a pound I got so I halved the recipe. No biggie there; it still made plenty for the two of us.

Finally, the recipe is originally for shrimp but includes a modification for scallops. Scallops were on sale, so that's what I made. Unfortunately, though they provide specific details for how long to cook the shrimp, no indication is made for how long to cook the scallops. So it turned out that my scallops were not quite done.

Anyway, this was super garlicky, which I love. Otherwise, it was pretty straightforward and simple.

I probably won't be making this one again, but it was good anyway.