Pan-Seared Scallops on Linguine With Tomato-Cream Sauce

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.

• Ready In: 25 mins
• Serves: 2

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.