Pan-Seared Scallops on Linguine with Tomato-cream sauceFrom pointsevenout 7 years ago
- 1c dry white wine shopping list
- 1/4c shallots, minced shopping list
- 2T lime juice, fresh shopping list
- 1T fresh ginger, peeled, grated shopping list
- 2T whipping cream shopping list
- 1T butter, cut into small pieces shopping list
- 2/3c plum tomatoes, chopped, seeded shopping list
- 2T fresh cilantro, chopped shopping list
- 1/4t salt shopping list
- 1/8t pepper shopping list
- 1 1/2 c hot cooked linguine shopping list
- cooking spray shopping list
- 3/4# large sea scallops shopping list
- 1/8t salt shopping list
- Chopped fresh cilantro shopping list
How to make it
- Combine first 4 ingredients in a medium skillet; bring to a boil. Cooked until reduced to 1/2 cup (about 5 minutes). Strain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
- Return wine mixture to pan. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato and next 3 ingredients. 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.
- 426 calories per serving; 29% from fat.
- WINE NOTE: Sweet scallops are beautifully offset by fresh, sassy Sauvignon Blanc: Firestone, Honig, and St. Supery. Or try Meridian Sauvignon Blanc, a steal at about $8.