Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
INGREDIENTS
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1 cup dry white wine
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1/4 cup minced shallots
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2 tablespoons fresh lime juice
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1 tablespoon grated peeled fresh ginger
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2 tablespoons whipping cream
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1 tablespoon butter, cut into small pieces
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2/3 cup chopped seeded plum tomato
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2 tablespoons chopped fresh cilantro
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1 1/2 cups hot cooked linguine
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Cooking spray
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3/4 pound large sea scallops
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1/8 teaspoon salt
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Chopped cilantro
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