Hello friends! And happy Wednesday!
OK – do I have one heck of a recipe for you!
Now, I know I say that a lot, but I mean – it’s never not true! Maybe it’s because I’m in love, maybe it’s because I just really love food, but this meal was AMAZING!
(My special gentleman even put it in his “Top 3” meals I make!)
Introducing my Scallops Diavolo!
Diavolo?? It’s the Italian word for “devil” and it’s a classic spicy Italian tomato sauce!
And boyyy, it might be called “diavolo,” but it sure did make the angels sing!
See what I did there?? haha
Beautifully pan seared scallops are in the spotlight in this recipe, but let’s be honest: the velvety, creamy, spicy tomato sauce steals the show! Coupled with an herby cauliflower rice, this is the perfect keto and Specific Carb Diet friendly meal for date night, weeknight, Sunday supper – anything! Because it’s SO easy and FAST! (And it’s gluten free and paleo, too!)
And forgive me, the photos are a little dark, because it was a late dinner, and I didn’t have any fresh basil to give it that *pop* of green that would have been incredibly aesthetically pleasing, but hey — this is real life, people!
SO without further ado, let’s make this dish!
Here’s What You Need: (Serves 2)
1 package cauliflower rice
1 tsp garlic, minced
3 Tbsp EVOO
1/2 tsp salt
1 tsp dried basil
1 lb fresh scallops, washed and dried
1 tsp Old Bay seasoning
freshly cracked pepper
3 Tbsp EVOO
Juice of 1/2 lemon
4 medium tomatoes, rough chopped
1 tsp fresh garlic, minces
1 yellow onion, chopped
1 shallot, chopped
1 carrrot, small dice
1/2 red pepper, small dice
2 Tbsp Italian seasoning
1 tsp red pepper flakes
Salt and pepper
3-4 Tbsp EVOO
Large nonstick skillet
Nutribullet or Food Processor (I have used both and this time I used the Ninja nurtibullet blender and it gave a noticeably creamier consistency than when I use my food processor!)
Large Stainless Steel Skillet (Stainless Steel gives the scallops a beautiful crust that a nonstick simply cannot achieve!)
For this recipe, we had leftover cauliflower rice that we used, which saved us a step. But if not, simply cook according to the package directions on the stovetop until al dante! (OR follow the directions on this recipe!)
First you’ll want to make the sauce. In a large, nonstick pan over medium-high heat, saute your onions and shallots in 3-4 Tbsp EVOO, salt and pepper, for about 3 minutes, until it begins to become translucent. Then, add your carrots and spices, and let them cook for about 5 minutes, until they begin to tenderize. Then, add your red peppers, garlic and another pinch or two of salt and pepper. Let those cook for another 5 minutes. Once those begin to become tender, add your chopped tomatoes, and break them up with your wooden spoon a bit. Cook for about 5-6 minutes, until they begin to break down and create a bubbling sauce.
At this point, turn off the heat, set aside for 5 minutes while you prep your scallops.
To cook the scallops: you want them to be bone dry. So after you rinse them, put them on a paper towel, and dry them completely with another paper towel. Sprinkle the one side with Old Bay seasoning, pepper and drizzle with olive oil. *Old Bay has salt in the spice mixture, so you don’t need to add more.*
After you prep your scallops, carefully transfer your tomato mixture to the blender or food processor. Process until it becomes suuuuuuuper smooth and creamy. It should be velvety and creamy! Cover and set aside while you cook your scallops.
You want your pan to be very hot. (Stainless steel works great, here!) Add about 3-4 Tbsp Olive oil or avocado oil to a large pan. Heat until right before it starts smoking. Then starting at the “12 o’clock” position, place your scallops (seasoning side-down) one by one clockwise around the pan, being careful not to crowd the pan. Once they are all placed in, let them sear untouched for 1:45. (Set a timer, it goes fast!) During this time, sprinkle the other side with more Old Bay seasoning.
Then, using tongs, start again at the 12 o’clock position and flip each scallop going clock wise.
Set another timer and let cook for another 1:30.
After a minute and 30 seconds, take them off the pan and put on a plate to rest. (Otherwise they will continue to cook on the pan.) Drizzle with the juice of 1/2 a lemon.
To plate: Place a bed of cauliflower rice on the plate. Then, take about 1/4 -1/3 cup of the Diavolo Sauce, and place it on the plate artistically. (I like the “plop and smear” method, as I demonstrate on my Instagram video or TikTok!) Top the sauce smear with several scallops. Garnish with fresh basil if you’ve got it.
OK WOW. When I say this sauce was plate-licking good, I mean it!….Literally!!
I mean, it is so luxurious and creamy. It should be a crime. The spicy kick is just right (I’m a wimp when it comes to spice!) and the sweetness is beautifully earthy from the carrots and red pepper!
But the shallot gave it this really beautiful delicate undertone that was so lovely.
And the scallops! Oh my gosh – I’ve gotta hand it to him: Steven has really mastered how to cook these so they get a beautiful crust on them. I am so impressed! They weren’t rubbery or overcooked — they were melt-in-you-mouth succulent, and paired just gorgeously with the sauce and the rice!
I’ll tell you what, these plates may have looked nice for the photos, but the best way to eat it was to just mix it all together so you get some of that fabulous sauce and herby cauliflower rice and scallop in every bite!
Steven gave this a 10/10 — and that’s sayin’ something!
So do yourself a favor and make this meal! And if you do, let me know! Share your success on Instagram and tag me, and I’ll repost it on mine! (@beauty.beyond.bones!)
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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