Fish & Seafood

Seafood Fra Diavolo

We are just back from a well earned, though certainly not long enough, vacation in Maine

This was our first time in Maine and all I can tell you is it was fantastic. The views, the beaches, the trails… I could go on and on

Like almost everyone, I love beaches, but to visit a beach that also has cliffs, grottoes, islands and pine trees just seems to add to the majestic beauty

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Now lets talk about our favorite subject on this blog

Eating!

Well, as they say, when in Maine eat lobsters and we did as much as we could.  We even brought some home!

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Even though all the lobsters we ate were great, our favorite lobster dinner was from this one restaurant we visited.  It had with such an amazing view!

Imagine seeing this while enjoying a delicious meal

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Their lobster dish inspired this recipe, so I hope you will join us on our vacation and enjoy this as much as we did!

We are starting with the claws and tails of 2 whole steamed lobsters, 1 pound of peeled and deveined shrimp and about 1/2 pound of large sea scallops

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We are going to approach this dish in steps, so lets start with the lobster

We actually had these steamed in Maine, packed on ice and we brought them home

I pulled the meat from the claws but left the tails with the shell on

I cut these in half

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Set the lobster aside and lets work on the shrimp

We are going to season these with 1/2 teaspoon each of kosher salt, ground black pepper, onion powder, garlic powder and 1 tablespoon of paprika

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Give them a mix and set aside

Now for some scallops

Not much needed here, just a sprinkle of kosher salt and ground black pepper, then set aside

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Now lets start with the base for a great Fra Diavolo sauce

Fra Diavolo sauce is basically a sauce that gets some spice or heat from hot pepper

We started off with 1 onion, 1 carrot, 1 celery stalk, 3 garlic cloves, 1/2 teaspoon kosher salt and ground black pepper, 1/2 to 1 whole teaspoon of crushed red pepper flakes (based on your tolerance) and 2 bay leaves

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Peel the onion, carrot and garlic and give everybody a chop

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Heat 2 tablespoons of extra virgin olive oil over medium heat

Add in the crushed red pepper and bay leaves and cook 2-3 minutes until they start to release their fragrance

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Add in the garlic and cook another 2-3 minutes

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Next add in the onions, carrots and celery

Cook for around 10 minutes or until the veggies start to soften and the onions start to look translucent

Next up, you will need 2 cups of seafood stock (you can use chicken or vegetable) and 28 ounces of crushed tomatoes

You can click on our ink to make your own homemade Seafood Stock

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Add the stock to the pan, bring to a boil, reduce the heat and simmer 6-8 minutes

Next add in the crushed tomatoes, bring to a boil, reduce heat and simmer for 8-10 minutes to allow all the flavors to meld

While the sauce is simmering, lets put a little crust on the scallops to add some depth of flavor

Heat 1 tablespoon of extra virgin olive oil until it starts to smoke and sear the scallops for 1-2 minutes then flip, remove from the heat and set aside

Next you will need around 2 tablespoons of butter and about a 1/4 cup of fresh parsley

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Cut the butter in chunks and chop up the parsley

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Add the butter to the sauce.  This adds a little richness

Then add in the shrimp and cook for 2 -3 minutes or until the shrimp start to turn pink

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Next add in the lobster

Remember the lobster is already cooked, so we really just need to heat it through at this point

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Toss the lobster around a bit to help heat it

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Add in the seared scallops and allow them to cook around 2 minutes

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Top with some fresh parsley

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Can you say yum?

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Now you can serve this with some form of your favorite pasta, but we think this is good enough on it’s own with some toasted bread!

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Enjoy!!!

Simply Sundays! ~ Seafood Fra Diavolo

  • Servings: 4
  • Difficulty: Medium
  • Print

Ingredients

2 steamed lobsters

1 pound of shrimp (peeled and deviened)

1/2 pound of sea scallops

Seasoning for the Shrimp

1/2 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1 tablespoon of paprika

Seasoning for the Scallops

1 sprinkle each of kosher salt and ground black pepper

For the Sauce

1 onion

1 carrot

1 celery stalk

3 garlic cloves

2 bay leaves

1/2 teaspoon each of kosher salt and ground black pepper

1/2 – 1 teaspoon of crushed red pepper flakes

2 cups of Seafood Stock

1 – 28 ounce can of crushed tomatoes

2 tablespoons of butter

1/4 cup of fresh parsley

Directions

Start with the claw meat and tails of 2 steamed lobsters.  Cut the tails in half and set aside Season the shrimp with 1/2 teaspoon each of kosher salt, ground black pepper, onion powder, garlic powder and 1 tablespoon of paprika, give them a mix and set aside

Sprinkle the scallops with kosher salt and ground pepper and set them aside as well

Heat 2 tablespoons of extra virgin olive oil over medium heat.  Add in the crushed red pepper and bay leaves and cook 2-3 minutes until they start to release their fragrance. Add in the garlic and cook another 2-3 minutes

Next add in the onions, carrots and celery.  Cook for around 10 minutes or until the veggies start to soften and the onions start to look translucent. Add 2 cups of seafood stock to the pan, bring to a boil, reduce the heat and simmer 6-8 minutes.  Then add in a 28 ounce can crushed tomatoes, bring to a boil, reduce heat and simmer for 8-10 minutes to allow all the flavors to meld, then add in 2 tablespoons of butter and stir until incorporated

Add in the shrimp and cook for 2 -3 minutes or until the shrimp start to turn pink.  Add in the lobster and toss it around a bit to help heat it, then add in the seared scallops and allow them to cook around 2 minutes.  Top with some fresh parsley and serve with toasted bread

Simply Bamboo Cutting Board

OXO Good Grips Fish Turner

Lodge Cast Iron Pan

Lodge Cast Iron Round Griddle

© Simply Sundays 2016
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2 comments on “Seafood Fra Diavolo

  1. That looks delicious!! Pictures are great. Maine is absolutely beautiful… and the food!! Looks like you had a great trip and great weather! Can’t wait to try this!!

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