Pan-Seared Scallops On Linguine With Tomato-Cream Sauce

• 1 cup dry white wine
• 1/4 minced shallot
• 2 tablespoons fresh lemon juice (no substitutes)
• 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 fresh ground pepper
• 1 1/2 cups cooked linguine
• cooking spray
• 3/4 lb large scallop
• 1/8 teaspoon salt
• chopped cilantro

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.

white wine, shallot, lemon juice, fresh ginger, whipping cream, butter, tomato, fresh cilantro, salt, fresh ground pepper, linguine, cooking spray, large scallop, salt, cilantro

Taken from www.food.com/recipe/pan-seared-scallops-on-linguine-with-tomato-cream-sauce-154167 (may not work)