Pan-Seared Scallops on Linguine with Tomato-Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A touch of cream gives the slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with bread so you can savor every drop of sauce. 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 tomato |
2 tablespoons chopped fresh cilantro |
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:
1. 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.
2. 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.
3. 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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