Scallops- Pan Seared on Linguine With Tomato Cream
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 236.59 ml dry white wine
- 59.14 ml minced shallot
- 29.58 ml fresh lime juice
- 14.79 ml grated peeled fresh ginger
- 29.58 ml whipping cream
- 14.79 ml butter, cut into small pieces
- 157.80 ml chopped seeded plum tomato
- 29.58 ml chopped fresh cilantro
- 1.23 ml salt
- 0.61 ml black pepper
- 354.88 ml hot cooked linguine
- cooking spray
- 340.19 g large scallop
- 0.61 ml salt
- chopped cilantro
directions
- Combine first 4 ingredients in a medium frypan, 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.
- 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.
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RECIPE SUBMITTED BY
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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