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June 19, 2006
Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe
Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe
Source: Cooking Light magazine
2 servings (serving size: about 3/4 cup pasta mixture and about 5 ounces scallops)
A touch of cream gives the slightly tangy sauce a silky smooth finish. Be sure to serve this dish with bread so you can savor every drop of sauce.
RECIPE INGREDIENTS
1 cup dry white wine
1/4 cup minced shallots
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 tablespoons whipping cream
1 tablespoon butter, cut into small pieces
2/3 cup chopped seeded plum tomatoes
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups hot cooked linguine
Cooking spray
3/4 pound large sea scallops
1/8 teaspoon salt
Chopped cilantro
RECIPE METHOD
Combine first 4 ingredients in a medium skillet; 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 skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 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
Shared with our recipe list by Peg.
Posted by Willie Crawford at June 19, 2006 11:02 AM
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