After checking out Tropics scallop dish I decided to share one with you as well.
When visiting my sister-in-law in Maryland she took my wife and me out to dinner to a restaurant called Timbuktu. I had a pasta dish called Seafood Diablo. I enjoyed it so much I tried to replicate it and must say I came pretty close.
Seafood Diablo BandCollector Style
Ingredients:
Scallops
Clams
Shrimp
Mussels
Fettuccine
Parsley
Red Pepper Flakes (optional) added to Marinara Sauce
1/4 Cup White Wine
Marinara Sauce (Preferably Home Made)
Homemade Marinara Sauce:
1 28-ounce can whole San Marzano tomatoes
1/4 cup Extra-virgin olive oil
7 garlic cloves, peeled and slivered
Pinch crushed red pepper flakes
1 t kosher salt
1 large fresh basil sprig
Since I am landlocked and my wife will not eat clams or mussels (she calls them bait) and fresh seafood runs on the expensive side, I used frozen scallops and shrimp. The clams and mussels were canned seafood.
Prepare Marinara Sauce:
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as the garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add the salt and pepper flakes. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, and then submerge in sauce. Simmer the sauce until thickened and oil on surface is a deep orange, about 15-20 minutes. Discard the basil when done.
Saute the Seafood:
Saute the scallops, clams, shrimp, and mussels in butter and olive oil. Add white wine and parsley. Continue sauteing until all liquid has reduced.
Place seafood over a bed of Fettuccine and drench in Marinara Sauce.
Simple and delicious!
Enjoy. . . . I surely did!
Need I say more?
John
When visiting my sister-in-law in Maryland she took my wife and me out to dinner to a restaurant called Timbuktu. I had a pasta dish called Seafood Diablo. I enjoyed it so much I tried to replicate it and must say I came pretty close.
Seafood Diablo BandCollector Style
Ingredients:
Scallops
Clams
Shrimp
Mussels
Fettuccine
Parsley
Red Pepper Flakes (optional) added to Marinara Sauce
1/4 Cup White Wine
Marinara Sauce (Preferably Home Made)
Homemade Marinara Sauce:
1 28-ounce can whole San Marzano tomatoes
1/4 cup Extra-virgin olive oil
7 garlic cloves, peeled and slivered
Pinch crushed red pepper flakes
1 t kosher salt
1 large fresh basil sprig
Since I am landlocked and my wife will not eat clams or mussels (she calls them bait) and fresh seafood runs on the expensive side, I used frozen scallops and shrimp. The clams and mussels were canned seafood.
Prepare Marinara Sauce:
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as the garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add the salt and pepper flakes. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, and then submerge in sauce. Simmer the sauce until thickened and oil on surface is a deep orange, about 15-20 minutes. Discard the basil when done.
Saute the Seafood:
Saute the scallops, clams, shrimp, and mussels in butter and olive oil. Add white wine and parsley. Continue sauteing until all liquid has reduced.
Place seafood over a bed of Fettuccine and drench in Marinara Sauce.
Simple and delicious!
Enjoy. . . . I surely did!
Need I say more?
John
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