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
Doubled the recipe easily and used crushed tomatoes instead of diced to give it extra smoothness. Served with grilled shrimp and tossed the sauce with linguine. Will likely use a little less lime juice next time and for those of us who like a little heat, a dash or two of Siracha was perfect.
Amazing really this is my new favorite recipe! Disagree with those against the tangy flavor and lime - that's what made this recipe so special! The lime, ginger and cilantro pushed it over the edge. Also disagree with those who said to add more cream, it comes down to what you prefer I guess, but I'm tired of thick heavy sauces and this one was light and fresh.
A very flavorful and elegant dish. I have been making it for about 10 years now. It pairs very well with Mer Soleil Chardonnay. If you think the sauce is too runny, just reduce a little beyond the half cup.
I was very disappointed with this recipe. It had very little flavor and the "cream sauce" was not creamy at all. I've cooked with scallops several times, and this was the worst dish. I hated that I wasted the scallops on it! I think the only reason people rated it so high was because scallops are so delicious!