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Scallops- Pan Seared on Linguine With Tomato Cream

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“Mmmmmmmmmm Scallops, soooo goooood!! adapted from cooking light.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a medium frypan, bring to a boil.
  2. Cook until reduced to 1/2 cup (about 5 minutes).
  3. Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
  4. Return wine mixture to frypan.
  5. Add cream; cook over medium heat 1 minute.
  6. Add butter, stirring until butter melts.
  7. Stir in tomato, 2 tablespoon cilantro, 1/4 teaspoon salt and pepper.
  8. Add linguine; toss well.
  9. Cover and keep warm.
  10. Heat a large nonstick frypan 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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