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Ingredients

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.

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