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.
My Private Note
Units: US | Metric
- 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
- 1Combine first 4 ingredients in a medium skillet; bring to a boil.
- 2Cook until reduced to 1/2 cup(about 5 mins).
- 3Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
- 4Return wine mixture to skillet.
- 5Add cream; cook over medium heat 1 minute.
- 6Add butter stirring until butter melts.
- 7Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
- 8Add linguine; toss well.
- 9Cover and keep warm.
- 10Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- 11Sprinkle scallops with 1/8 teaspoon salt.
- 12Arrange scallops in pan; cook 2 minutes on each side or until done.
- 13Add scallops to pasta mixture; toss gently to combine.
- 14Garnish with cilantro, if desired.
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Nutritional Facts for Pan-Seared Scallops on Linguine With Tomato-Cream Sauce
Serving Size: 1 (497 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 535.0
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 7.4 g
- Cholesterol 91.9 mg
- Sodium 767.6 mg
- Total Carbohydrate 44.6 g
- Dietary Fiber 2.7 g
- Sugars 3.7 g
- Protein 35.8 g