Rating: 4.5 stars
42 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe by Cooking Light January 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

426 calories; calories from fat 29%; fat 13.5g; saturated fat 7.3g; mono fat 3.5g; poly fat 1.2g; protein 34.8g; carbohydrates 40.6g; fiber 2.6g; cholesterol 92mg; iron 2.8mg; sodium 794mg; calcium 75mg.
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