Save [1] Print [2]
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. 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. 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. 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 fromĀ Cooking Light [3]

{Please close floating ads before printing.}

{This ad will not print}

Article printed from Framed Cooks: