Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon butter cut into small pieces
• 2 servings cilantro leaves chopped
• 1.5 cups pasta hot cooked
• 1 cup cooking wine dry white
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 2 tablespoons juice of lime fresh
• 0.7 cup plum tomatoes seeded chopped
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.8 pound sea scallops 
• 0.3 cup shallots minced
• 2 tablespoons whipping cream 

Equipment

• bowl
• frying pan
• sieve

Directions

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