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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Ratings & Reviews

Ah-mazing!

nottenrose
May 06, 2015
This was amazing! Suggest using diced canned tomatoes 1 cup drained. Didn't use any ginger and tasted great. Definitely recommend using one additional tbsp cream.

cwbyrum's Review

Veatch
April 21, 2014
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.

valerieschuller's Review

slowcooker2
March 01, 2014
N/A

galaxiegirl86's Review

Unhjem
February 26, 2014
I found the sauce a bit bitter. Other than that, it was good, and easy to make.

iamjenny's Review

EatRunYoga
December 07, 2013
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.

sbauc00's Review

galaxiegirl86
September 06, 2013
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.

AdrienneRees's Review

Melhoney1
July 21, 2013
Fantastic!

carolb26's Review

Branch
February 12, 2013
N/A

LuciaKeller's Review

Zeegirl602
February 15, 2012
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!

SophiM's Review

amywalters13
February 15, 2012
Delicious! My boyfriend said the recipe was a "keeper." Serve with french bread to savor all the yummy sauce.