Recipe: Scallops fra Diavolo

SCALLOPS FRA DIAVOLO

1 (9 ounce) package fresh linguine, uncooked
1/4 cup olive oil
1 1/2 pounds bay scallops, rinsed and patted dry
1 cup chopped scallions
1 clove garlic, minced
4 tablespoons chopped parsley
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
1 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can chopped tomatoes in puree

Cook pasta according to package directions. Drain and place in serving bowl.

Meanwhile, heat oil in a 10-inch skillet over medium-high heat. Add scallops. Cook until white, about 2 minutes. Remove scallops and keep warm.

Add scallions, garlic, parsley, oregano, pepper flakes and tomatoes to skillet. Simmer for 5 minutes.

Add sauce and scallops to pasta and toss to coat.

Makes 4 servings
Source: The 15-Minute Chef by Patricia Mack