Pan-Seared Scallops on Linguine with Tomato Cream Sauce
- 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 tomato
- 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 fresh parsley for garnish
- Produce
- Ginger, fresh (1 tablespoon)
- Parsley, fresh (1)
- Plum tomato (2/3 cup)
- Shallots (1/4 cup)
- Seafood
- Sea scallops, large (3/4 pound)
- Cooking & Baking
- Black pepper (1/8 teaspoon)
- Cooking spray (1)
- Salt (3/8 teaspoon)
- Pasta & Grains
- Linguine, hot cooked (1 1/2 cups)
- Drinks
- Lime juice, fresh (2 tablespoons)
- Dairy
- Butter (1 tablespoon)
- Whipping cream (2 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published January 25, 2010 (3 years ago).
15 people saved this recipe.
