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.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes