There are many ways to serve this dish. In the picture it is served over polenta, but it can so be served over white rice or pasta. The recipe has directions on how to make fresh pasta. If you have never done this before, I recommend doing it a few times. Fresh pasta makes a world of difference. You can substitute that for dried pasta as well if you are in a hurry, but I would suggest polenta or rice if you don’t have the time to mess with fresh pasta.
The scallops can also be substituted out for roasted cauliflower, which make the dish vegetarian friendly. I like to substitute shrimp occasionally as well.
Bay Scallops in Devil Sauce
4 C AP flour
8 whole eggs
1 lb bay scallops, cleaned
3 cloves garlic, minced
1 medium white onion, minced
½ T olive oil
¼ C vodka
1 T red pepper flakes
½ C heavy cream
1 14.5 oz can crushed tomatoes or 4 whole peeled tomatoes hand crushed
3 serrano chilies, split in half
salt and pepper
To make the pasta: Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary.
Let the dough rest for about 20 minutes before rolling it out.
Roll out the dough onto a floured surface. Try to get the pasta as thin as it will get. Cut the noodles with a sharp knife or pizza cutter into thin strips.
Boil a large pot of salted water. Drop in noodles for approximately 2 minutes or until al dente and the flour taste is cooked out.
In a large, heavy, high-walled skillet, heat oil over medium-high heat. Sauté onions and garlic with a pinch of salt until lightly browned, about 3-5 minutes. Add chilies, pepper flakes, and vodka. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Whisk in tomatoes and heavy cream. Heat for an additional 3 minutes. Remove chilies. Add scallops and cook for 3 minutes. Add pasta and toss to coat. Cook for 2 additional minutes. Do not overcook the pasta or scallops as texture will be off. Season with salt and pepper. Garnish with sliced green onions if desired.