Scallops Pan Seared On Linguine With Tomato Cream
Mmmmmmmmmm scallops, soooo goooood!! Adapted from cooking light.
Steps
Combine first 4 ingredients in a medium frypan , 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 frypan.
Add cream.
Cook over medium heat 1 minute.
Add butter , stirring until butter melts.
Stir in tomato , 2 tablespoon cilantro , 1 / 4 teaspoon salt and pepper.
Add linguine.
Toss well.
Cover and keep warm.
Heat a large nonstick frypan 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 lime juice, fresh ginger, whipping cream, butter, plum tomato, fresh cilantro, salt, black pepper, cooked linguine, cooking spray, large scallop, cilantro