Scallops- Pan Seared on Linguine With Tomato Cream

Name: Scallops- Pan Seared on Linguine With Tomato Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; ¼ 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; ⅔ cup chopped seeded plum tomato; 2 tablespoons chopped fresh cilantro; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1 ½ cups hot cooked linguine; cooking spray; 34 lb large scallop; ⅛ teaspoon salt; chopped cilantro

Servings: persons

1 cup dry white wine
¼ 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
⅔ cup chopped seeded plum tomato
2 tablespoons chopped fresh cilantro
¼ teaspoon salt
⅛ teaspoon black pepper
1 ½ cups hot cooked linguine
cooking spray
34 lb large scallop
⅛ 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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup dry white wine, ¼ cup minced shallot, 2 tablespoons fresh lime juice, 1 tablespoon grated peeled fresh ginger, and more.

Yes, Scallops- Pan Seared on Linguine With Tomato Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!