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Seared Scallops w/ Tomato Cream Sauce




Source of Recipe


Cooking Light






List of Ingredients



• 1 cup dry white wine
  
• 1/4 cup minced shallots
  
• 2 Tbsp fresh lime juice
  
• 2 Tbsp whipping cream
  
• 1 Tbsp butter, cut into small pieces
  
• 2/3 cup chopped seeded plum tomato
  
• 2 Tbsp fresh chopped cilantro
  
• 1/4 tsp salt
  
• 1/8 tsp black pepper
  
• 1 1/2 cups hot cooked linguine
  
• Cooking spray
  
• 3/4 pound large sea scallops
  
• 1/8 tsp salt
  






Instructions



1. Combine first three 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.
   
2. Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 Tbsp cilantro, salt and pepper. Add linguine; toss well. Cover and keep warm.
   
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine.
   






Final Comments


Yield 2 servings