Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • Chopped cilantro
  • Chopped cilantro
  • 2/3 cup chopped seeded plum tomato
  • 2/3 cup chopped seeded plum tomato
  • 2/3 cup chopped seeded plum tomato
  • 2/3 cup chopped seeded plum tomato
  • 1 tablespoon butter, cut into small pieces
  • + 53 more ingredients
    • 1 tablespoon butter, cut into small pieces
    • Chopped cilantro
    • ¼ cup minced shallots
    • ¼ teaspoon salt
    • 1/8 teaspoon salt
    • ¼ teaspoon salt
    • Cooking spray
    • Cooking spray
    • 1 cup dry white wine
    • 1 cup dry white wine
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons whipping cream
    • 2 tablespoons whipping cream
    • 1 tablespoon butter, cut into small pieces
    • 1 tablespoon butter, cut into small pieces
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon black pepper
    • Chopped cilantro
    • 2 tablespoons fresh lime juice
    • ¾ pound large sea scallops
    • ¾ pound large sea scallops
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fresh lime juice
    • ¼ cup minced shallots
    • 2 tablespoons chopped fresh cilantro
    • ¼ cup minced shallots
    • 2 tablespoons chopped fresh cilantro
    • 1/8 teaspoon salt
    • 1 tablespoon grated peeled fresh ginger
    • 1/8 teaspoon salt
    • 1 tablespoon grated peeled fresh ginger
    • 1 tablespoon grated peeled fresh ginger
    • 2 tablespoons fresh lime juice
    • ¾ pound large sea scallops
    • ¾ pound large sea scallops
    • 1 ½ cups hot cooked linguine
    • 1 ½ cups hot cooked linguine
    • Cooking spray
    • Cooking spray
    • 1 cup dry white wine
    • 1 tablespoon grated peeled fresh ginger
    • ¼ teaspoon salt
    • 1 cup dry white wine
    • 2 tablespoons whipping cream
    • ¼ teaspoon salt
    • 1 ½ cups hot cooked linguine
    • 2 tablespoons whipping cream
    • 1/8 teaspoon black pepper
    • 1 ½ cups hot cooked linguine
    • ¼ cup minced shallots
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon salt

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 unti...

View full recipe at My Recipes

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