from Cooking Light and being that 3/4 cup of pasta isn't considered a serving here, I doubled the sauce ingredients for 1/2 lb dry pasta, but for my taste, that made a bit too much sauce, next time I will just make 1 and 1/2 times the sauce ingredients. Next time I will dice the tomato a bit finer rather than just chopping it.
The original recipe in the magazine suggested a Sauvignon Blanc is a good wine to use, so I followed that suggestion.
Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
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.
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
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
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
Yield: 2 servings (serving size: about 3/4 cup pasta mixture and about 5 ounces scallops)
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=421629
The original recipe in the magazine suggested a Sauvignon Blanc is a good wine to use, so I followed that suggestion.
Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
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.
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
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
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
Yield: 2 servings (serving size: about 3/4 cup pasta mixture and about 5 ounces scallops)
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=421629