Pan-Seared Scallops On Linguine With Tomato-Cream Sauce - cooking recipe

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

Preparation

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.