Pan-Seared Scallops On Linguine With Tomato-Cream Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

A touch of cream gives the slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with bread so you can savor ever drop of sauce.

Ingredients

• 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 fresh cilantro

Directions

1. Combine first 4 ingredients in a medium skillet; bring to a boil.
2. Cook until reduced to 1/2 cup (about 5 minutes).
3. Strain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
4. Return wine mixture to pan.
5. Add cream; cook over medium heat 1 minute.
6. Add butter, stirring until butter melts.
7. Stir in tomato and next 3 ingredients.
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.

Yield: 2 servings (serving size: about 3/4 cup pasta mixture and about 5 ounces scallops)