Scallops with Spicy Tomatoes & Fettuccine

A pound and a half of sea scallops poached right in a chunky fresh tomato sauce with red wine and a good hit of garlic. The red wine vinegar is the quiet star here, cutting through the richness of the scallops and adding a bright, tangy edge that keeps each bite from feeling heavy.

The sauce builds fast. Fresh chopped tomatoes, scallions, and two tablespoons of minced garlic hit olive oil together and cook down for about 15 minutes after an initial vigorous boil. That boil concentrates the wine and vinegar while the lower simmer softens everything into a loose, chunky sauce.

Drop the scallops in during the last 5 to 7 minutes. They cook gently in the sauce rather than getting a hard sear, which keeps them tender and lets them absorb all that garlicky, wine-laced tomato flavor. Overcooking is the one thing to watch for: scallops turn rubbery fast, so pull the pan when they’re just opaque through the center.

Toss the drained fettuccine straight into the sauce so the pasta absorbs some of that liquid.

Pro Tips

• Pat scallops dry before adding them to the sauce. Surface moisture dilutes the concentrated sauce you just built.
• Use a dry red wine you’d actually drink. Cooking amplifies off-flavors in cheap wine.
• Fresh Italian parsley stirred in at the end keeps its color and grassy bite. Dried parsley won’t give you the same effect.
• Save a cup of pasta water before draining. A splash loosens the sauce if it tightens up when tossed with the fettuccine.

Variations

• Shrimp swap: Large shrimp work just as well, with similar cook times.
• Add crushed red pepper: A teaspoon of red pepper flakes in the sauce brings real heat to match the “spicy” name.
• Go creamy: Stir in 2 tablespoons of mascarpone at the end for a rosé-style sauce.