Pan-Seared Scallops on Linguine with Tomato Cream Sauce
- 1 cup dry white wine
- ¼ 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
- ⅔ cup chopped seeded plum tomato
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1½ cups hot cooked linguine
- Cooking spray
- ¾ pound large sea scallops
- ⅛ teaspoon salt
- Chopped fresh parsley for garnish
- 1. Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to ½ 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, ¼ 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 ⅛ 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 parsley.
Recipe adapted from Cooking Light