Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

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Friday, July 29, 2011

Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Don't cook for Valentine's Day... stay inside and cook somethin' fancy! ...

by Erika Nicole Kendall

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

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

tagged: butter, cilantro, ginger, lime juice, pasta, scallops, seafood, shallots, tomatoes

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One Response to “Pan-Seared Scallops on Linguine with Tomato-Cream Sauce”

xxxlightshinexxx

1

WOW! This looks GREAT! I will definitely be trying this one out when I get some scallops.
Reply

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