Pan Seared Scallops On Linguine With Tomato Cream Sauce
A touch of cream gives this slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with yummy-crust hot bread so you can sop up every drop of sauce. Found this in cooking light, january of 2003 but have not tried it yet.
Steps
Combine first 4 ingredients in a medium skillet.
Bring to a boil.
Cook until reduced to 1 / 2 cup.
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 , cilantro , 1 / 8 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.
Ingredients
dry white wine, shallot, fresh lemon juice, fresh ginger, whipping cream, butter, plum tomato, fresh cilantro, salt, fresh ground pepper, cooked linguine, cooking spray, large scallop, cilantro