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.

How to Make It

Step 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.

Step 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.

Step 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

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