Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Pan-Seared Scallops on Linguine with Tomato-Cream Sauce Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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