Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
By á-46593
A touch of cream gives the slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with bread so you can savor every drop of sauce
Ingredients
- 1 cup dry white wine
- 1/4 cup minced shallots
- 2 tablespoons fresh lime juice
- 1 tablespoon grated peeled fresh ginger
- 2 tablespoons whipping cream
- 1 tablespoon butter, cut into small pieces
- 2/3 cup chopped seeded plum tomato
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups hot cooked linguine
- Cooking spray
- 3/4 pound large sea scallops
- 1/8 teaspoon salt
- Chopped cilantro
Preparation
Step 1
Preparation
Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired
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