Home Recipes Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

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

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1 comment

xxxlightshinexxx June 27, 2011 - 10:16 PM

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

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