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Scallop Pasta Al Diavolo

  • ¾ pounds pasta
  • 1 teaspoon olive oil
  • 1 finely chopped small white onion, about ½ cup
  • 1 fired-broiled red bell pepper, roughly chopped, or ½ cup red peppers marinated in olive oil
  • 2 teaspoons minced roasted garlic
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon roughly chopped fresh parsley
  • ¼ teaspoon sea salt
  • 28 ounces diced tomatoes and the liquid
  • 1 pound scallops, quartered
  • lemon wedges for garnish
  • 1 fresh rosemary sprig, leaves finely chopped
  • ½ cup finely grated Parmesan cheese

To fire-broil a red bell pepper, cut the pepper in half. Remove the core and seeds.

Place an oven rack 3-inches away from the broiler. Lay the red pepper skin side up on a sheet pan. Broil the skin until it burns. Make sure you have the ventilation on, in case it smokes. Remove the pepper from the oven and place a piece of foil over it for 5 minutes. This makes the skin easier to remove. Peel the pepper skin off. It is ready to use.

Cook the pasta according to the package instructions. Spaghetti usually takes about 7 to 10 minutes. Drain.

In a well-seasoned sauce pot over medium low heat, sauté the onions and red pepper for 7 minutes, stirring occasionally. Add in the garlic, red pepper flakes, parsley, salt, and tomatoes. Reduce the heat to medium low and cook the sauce for 15 minutes, stirring occasionally.

Add in the scallops and pasta and reduce the heat to low and cook for another 4 minutes. Gently toss everything together until it is well combined.

Transfer to four warmed plates along with the lemon for garnish. Drizzle each plate with liquid from the bottom of the pot. Sprinkle the pasta with the rosemary and the Parmesan cheese and serve immediately.

Makes 4 servings.

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