Scallops fra diavolo with linguine from Cook's Illustrated Magazine, Nov/Dec 2001 (page 7) by Adam Ried

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on July 25, 2011

    Made half recipe for two. Very easy and good. There is a variation using shrimp. I have also used Trader Joe's frozen shellfish mixture except you need to make the whole recipe for that. Not as good as using sea scallops. Be sure to read their explanation of the difference between wet and dry scallops, how to test your scallops and how to correct if you find that yours are wet.

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