Recipe

Pan Seared Scallops On Linguine With Tomato Cream Sauce Recipe

	Pat2me / All my dishes 2 years ago A bit of cream makes the ngy sauce tangy silky . Be sure to serve this dish with bread so you use every drop of sauce. Found in Cooking Light Magazine years ago. Prep:20m Cook:15m Servings:2	Pat2me
	scallops tomato creamy linguine

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Ingredients

1 cup dry white wine

1/4 cup minced shallots

2 tablespoons fresh lime juice

1 tablespoon grated peeled fresh ginger

2 tablespoons whipping cream

1 tablespoon butter, cut into small pieces

2/3 cup chopped seeded plum tomatoes

2 tablespoons chopped fresh cilantro(or Parsley)

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cups hot cooked linguine

Cooking spray

3/4 pound large sea scallops

1/8 teaspoon salt

Chopped cilantro

Directions

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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