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Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 2 servings (serving size: about 3/4 cup pasta mixture and about 5 ounces scallops)
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 every 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 cilantro

Nutrition Information

  • calories 426
  • caloriesfromfat 29 %
  • fat 13.5 g
  • satfat 7.3 g
  • monofat 3.5 g
  • polyfat 1.2 g
  • protein 34.8 g
  • carbohydrate 40.6 g
  • fiber 2.6 g
  • cholesterol 92 mg
  • iron 2.8 mg
  • sodium 794 mg
  • calcium 75 mg

How to Make It

  1. 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.

  2. 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.

  3. 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