Pan-Seared Scallops on Linguine With Tomato-Cream Sauce

Ingredients

• 1 cup dry white wine
• 1/4 minced shallot
• 2 tablespoons fresh lemon juice (no substitutes)
• 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 fresh ground pepper
• 1 1/2 cups cooked linguine
• cooking spray
• 3/4 lb large scallop
• 1/8 teaspoon salt
• chopped cilantro

Directions

1. 1

   Combine first 4 ingredients in a medium skillet; bring to a boil.

2. 2

   Cook until reduced to 1/2 cup(about 5 mins).

3. 3

   Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

4. 4

   Return wine mixture to skillet.

5. 5

   Add cream; cook over medium heat 1 minute.

6. 6

   Add butter stirring until butter melts.

7. 7

   Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.

8. 8

   Add linguine; toss well.

9. 9

   Cover and keep warm.

10. 10

    Heat a large nonstick skillet coated with cooking spray over medium-high heat.

11. 11

    Sprinkle scallops with 1/8 teaspoon salt.

12. 12

    Arrange scallops in pan; cook 2 minutes on each side or until done.

13. 13

    Add scallops to pasta mixture; toss gently to combine.

14. 14

    Garnish with cilantro, if desired.