My scallops are tough and rubbery. What did I do wrong?

You overcooked them. Bay scallops are very small and delicate, and they cook extremely quickly—usually in just 4-5 minutes in a simmering sauce. They are perfectly cooked as soon as they turn from translucent to opaque.

My sauce is too acidic. How can I fix it?

The acidity can vary depending on your tomatoes and wine. If your finished sauce tastes a little too sharp, you can balance it by stirring in a tiny pinch of sugar or an extra small knob of butter at the very end.

Can I use other seafood in this Spicy Scallop Pasta?

Yes! This recipe would be fantastic with peeled and deveined shrimp, chopped clams, or mussels. Just adjust the cooking time accordingly. Shrimp will take a similar amount of time as the scallops, while mussels will be ready as soon as their shells have opened.

Spicy Scallop Pasta: The #1 Ultimate Restaurant-Quality Recipe

The Ultimate Spicy Scallop Pasta with a San Marzano Marinara

A flavorful and spicy seafood pasta dish featuring bay scallops in a classic marinara sauce. The sauce is made with hand-crushed San Marzano tomatoes, garlic, red pepper flakes, and infused with the flavor of a Parmesan cheese rind. The bay scallops are cooked directly in the simmering sauce, which is then tossed with cooked multigrain spaghetti and fresh basil for a complete and satisfying meal.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Boiling, Simmering
Cuisine: Italian

Ingredients

Scale

Kosher salt
12 ounces multigrain spaghetti
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
1 (1-inch) piece parmesan cheese rind
1 cup loosely packed fresh basil, sliced, plus more for topping
3/4 pound bay scallops

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Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente.
Meanwhile, heat the olive oil in a saucepan over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring, for about 1 minute until the garlic softens.
Add the hand-crushed tomatoes, the parmesan rind, 1/2 cup of water, and half of the sliced basil to the saucepan.
Bring the sauce to a boil, then stir, reduce the heat to medium-low, and let it simmer for 15 minutes. Season with salt.
Increase the heat under the sauce to medium-high. Add the bay scallops and cook for about 5 minutes, stirring occasionally, until they are opaque and cooked through.
Remove and discard the parmesan rind from the sauce. Stir in the remaining sliced basil and season with more salt and red pepper flakes if desired.
Drain the cooked pasta and add it to the skillet with the sauce. Toss well to combine.
Divide the pasta among bowls, drizzle with a little more olive oil, and top with more fresh basil before serving.

Notes

Simmering a Parmesan cheese rind in the sauce is a classic Italian technique that adds a deep, savory umami flavor. Remember to remove it before serving.
The heat level can be adjusted by using more or less red pepper flakes.
Cooking the scallops directly in the sauce at the end ensures they are perfectly cooked and tender.

Nutrition

Serving Size: 1/4 of recipe
Calories: 550-650
Sugar: 10-15 g
Sodium: 700-900 mg (before adding salt to taste)
Fat: 12-18 g
Saturated Fat: 2-4 g
Trans Fat: 0 g
Carbohydrates: 75-85 g
Fiber: 8-12 g
Protein: 25-30 g
Cholesterol: 40-60 mg

Find it online: https://cookupjoy.com/spicy-scallop-pasta/