Recipe

Pan-seared Scallops On Linguine With Tomato-cream Sauce Recipe

	Pointsevenout / All my dishes 2 years, 3 months ago A touch of cream gives this slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with bread so you can savor every drop of sauce. Taken from Cooking Light 2004. Prep:5m Cook:35m Servings:2	Pointseveno
	seafood

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Ingredients

1c dry white wine

1/4c shallots, minced

2T lime juice, fresh

1T fresh ginger, peeled, grated

2T whipping cream

1T butter, cut into small pieces

2/3c plum tomatoes, chopped, seeded

2T fresh cilantro, chopped

1/4t salt

1/8t pepper

1 1/2 c hot cooked linguine

Cooking spray

3/4# large sea scallops

1/8t salt

Chopped fresh cilantro

Directions

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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