Pan-Seared Scallops on Linguine With Tomato-Cream Sauce

READY IN: 25mins
Recipe by Manami

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.

Top Review by Not A Cook 2

After I discovered my husband didn't like scallops, I replaced them with some shrimp and crab meat and it was still fabulous. I had to double the serving size since my Father and Daughter joined us for dinner and they couldn't stop raving about it. I'm not a great cook, so that was a huge ego boost! My husband is diabetic and this recipe did not adversely affect his sugar levels.

Ingredients Nutrition

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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