Ingredients
-
1
-
1/4
-
2
-
1
-
2
-
1
-
2/3
-
2
-
1/4
-
1/8
-
1 1/2
-
-
3/4
-
1/8
-
Directions
Scallops- Pan Seared on Linguine With Tomato Cream, Mmmmmmmmmm Scallops, soooo goooood!! adapted from cooking light , This is such a wonderful recipe! I have made this several times and am anxious to try it with some added crab meat Thanks for posting , This is so good and also a great low cal supper which is very filling! I doubled the scallops and most of the ingredients but next time I will keep the sauce ingredients the same as indicated but increase the scallops to at least 1 pound to feed four Thanks for sharing this keeper!
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Steps
|
1
Done
|
Combine First 4 Ingredients in a Medium Frypan, Bring to a Boil. |
|
2
Done
|
Cook Until Reduced to 1/2 Cup (about 5 Minutes). |
|
3
Done
|
Drain Mixture Through a Fine Sieve Into a Bowl, Reserving Liquid; Discard Solids. |
|
4
Done
|
Return Wine Mixture to Frypan. |
|
5
Done
|
Add Cream; Cook Over Medium Heat 1 Minute. |
|
6
Done
|
Add Butter, Stirring Until Butter Melts. |
|
7
Done
|
Stir in Tomato, 2 Tablespoon Cilantro, 1/4 Teaspoon Salt and Pepper. |
|
8
Done
|
Add Linguine; Toss Well. |
|
9
Done
|
Cover and Keep Warm. |
|
10
Done
|
Heat a Large Nonstick Frypan Coated With Cooking Spray Over Medium High Heat. |
|
11
Done
|
Sprinkle Scallops With 1/8 Teaspoon Salt. |
|
12
Done
|
Arrange Scallops in Pan, Cook 2 Minutes on Each Side or Until Done. |
|
13
Done
|
Add Scallops to Pasta Mixture, Toss Gently to Combine. |
|
14
Done
|
Garnish With Cilantro, If Desired. |
