Pan-Seared Scallops on Linguine with Tomato Cream Sauce
From Cooking Light.- Ingredients:
- 1 c. dry white wine
- 1/4 c. shallots, minced
- 2 Tbsp. fresh lime juice
- 1 Tbsp. fresh ginger, peeled and grated
- 2 Tbsp. whipping cream
- 1 Tbsp. butter, cut into small pieces
- 2/3 c. plum tomato, chopped and seeded
- 2 Tbsp. fresh cilantro, chopped
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1 1/2 c. hot cooked linguine
- Cooking spray
- 3/4 lb. large sea scallops or bay scallops, rinsed and patted dry with paper towels
- 1/8 tsp. salt
- Chopped cilantro
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 Tbsp. cilantro, 1/4 tsp. 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 tsp. 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.