Pan-Seared Scallops on Linguine With Tomato-Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. 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. Combine first 4 ingredients in a medium skillet; bring to a boil.
2. Cook until reduced to 1/2 cup(about 5 mins).
3. Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
4. Return wine mixture to skillet.
5. Add cream; cook over medium heat 1 minute.
6. Add butter stirring until butter melts.
7. Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
8. Add linguine; toss well.
9. Cover and keep warm.
10. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
11. Sprinkle scallops with 1/8 teaspoon salt.
12. Arrange scallops in pan; cook 2 minutes on each side or until done.
13. Add scallops to pasta mixture; toss gently to combine.
14. Garnish with cilantro, if desired.
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