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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.
- 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
- Combine first 4 ingredients in a medium skillet; bring to a boil.
- Cook until reduced to 1/2 cup(about 5 mins).
- Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
- Return wine mixture to skillet.
- Add cream; cook over medium heat 1 minute.
- Add butter stirring until butter melts.
- Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
- Add linguine; toss well.
- Cover and keep warm.
- Heat a large nonstick skillet 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.