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Categories:
white wine shallot lime juice fresh ginger whipping cream butter tomato fresh cilantro salt black pepper linguine cooking spray scallop salt cilantro
Viewed: 52 - Published at: 8 years agoIngredients
- 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
Method
- Combine first 4 ingredients in a medium frypan, bring to a boil.
- Cook until reduced to 1/2 cup (about 5 minutes).
- Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
- Return wine mixture to frypan.
- Add cream; cook over medium heat 1 minute.
- Add butter, stirring until butter melts.
- Stir in tomato, 2 tablespoon cilantro, 1/4 teaspoon salt and pepper.
- Add linguine; toss well.
- Cover and keep warm.
- Heat a large nonstick frypan coated with cooking spray over medium high heat.
- Sprinkle scallops with 1/8 teaspoon salt.
- Arrange scallops in pan, cook 2 minutes on each side or until done.
- Add scallops to pasta mixture, toss gently to combine.
- Garnish with cilantro, if desired.
