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Pan-Seared Scallops on Linguine With Tomato-Cream Sauce

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“A touch of cream gives this slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with yummy-crust hot bread so you can sop up every drop of sauce. Found this in Cooking Light, January of 2003 but have not tried it yet.”

Ingredients Nutrition


  1. Combine first 4 ingredients in a medium skillet; bring to a boil.
  2. Cook until reduced to 1/2 cup(about 5 mins).
  3. Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
  4. Return wine mixture to skillet.
  5. Add cream; cook over medium heat 1 minute.
  6. Add butter stirring until butter melts.
  7. Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
  8. Add linguine; toss well.
  9. Cover and keep warm.
  10. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  11. Sprinkle scallops with 1/8 teaspoon salt.
  12. Arrange scallops in pan; cook 2 minutes on each side or until done.
  13. Add scallops to pasta mixture; toss gently to combine.
  14. Garnish with cilantro, if desired.

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