Scallops- Pan Seared on Linguine With Tomato Cream

• 1 cup dry white wine
• 14 cup minced shallot
• 2 tablespoons fresh lime juice
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons whipping cream
• 1 tablespoon butter, cut into small pieces
• 23 cup chopped seeded plum tomato
• 2 tablespoons chopped fresh cilantro
• 14 teaspoon salt
• 18 teaspoon black pepper
• 1 12 cups hot cooked linguine
• cooking spray
• 34 lb large scallop
• 18 teaspoon salt
• chopped cilantro

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.

white wine, shallot, lime juice, fresh ginger, whipping cream, butter, tomato, fresh cilantro, salt, black pepper, linguine, cooking spray, scallop, salt, cilantro

Taken from www.food.com/recipe/scallops-pan-seared-on-linguine-with-tomato-cream-61163 (may not work)