Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 426
  • Calories from fat: 29%
  • Fat: 13.5g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 34.8g
  • Carbohydrate: 40.6g
  • Fiber: 2.6g
  • Cholesterol: 92mg
  • Iron: 2.8mg
  • Sodium: 794mg
  • Calcium: 75mg

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

  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
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