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Shrimp & Scallops Fra Diavolo

When you live near the ocean seafood plays a lot into your diet. Mama started making this dish in St Augustine, FL. It was here that she learned the important difference between wet and dry packed scallops. Dry pack scallops have such a better taste and no bitter stock.

  • 1 24oz jar Mama's Sauces Fra Diavolo
  • 2 Tbsp butter
  • 1/2 lb peeled, Wild Large Shrimp
  • 1/2 lb Sea Scallops, dry packed
  • 1 lb your favorite pasta

Saute shrimp in 1 Tbsp butter, saute over med-high heat for approx 3-4 minutes, set aside. Saute the scallops in 1 Tbsp butter and cook for approximately 3-4 minutes, set aside. In the same pan, add Mama's Fra Diavolo Sauce and heat it on medium, let it simmer and cook your pasta.  When your pasta is almost complete, add the shrimp and scallops back to the sauce (do not add the juice of the scallop, unless they are dry packed, they can add bitterness to your sauce.  Serve hot with grated cheese and garlic bread.

Tip:

  • Small jar use ½ recipe