Pan-seared Scallops On Linguine With Tomato-cream Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 cup dry wine
• 1/4 minced shallot
• 2 tablespoons fresh lemon juice (no substitutes)
• 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 fresh ground pepper
• 1 1/2 cups cooked linguine
• cooking spray
• 3/4 lb large scallop
• 1/8 teaspoon salt
• chopped cilantro

Recipe

• 1 combine first 4 ingredients in a medium skillet; bring to a boil.
• 2 cook until reduced to 1/2 cup(about 5 mins).
• 3 drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
• 4 return wine mixture to skillet.
• 5 add cream; cook over medium heat 1 minute.
• 6 add butter stirring until butter melts.
• 7 stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
• 8 add linguine; toss well.
• 9 cover and keep warm.
• 10 heat a large nonstick skillet coated with cooking spray over medium-high heat.
• 11 sprinkle scallops with 1/8 teaspoon salt.
• 12 arrange scallops in pan; cook 2 minutes on each side or until done.
• 13 add scallops to pasta mixture; toss gently to combine.
• 14 garnish with cilantro, if desired.