How to make it

  • 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 tablespoons cilantro, 1/4 teaspoon 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 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

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