Jumbo Seared Scallops with Tomato Garlic Linguini

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Posted: Monday, July 28, 2014 12:00 pm

Ingredients:

  • 1 cup dry white wine
  • 1/4 cup minced shallots
  • 2 tablespoons fresh lemon
  • 2 tablespoons whipping cream
  • 1 tablespoon butter, cut into small pieces
  • 2/3 cup chopped seeded plum tomato
  • 2 tablespoons chopped fresh parsley
  • ½ cup chopped red or purple peppers
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups hot cooked pasta from Pepperonata pasta
  • Cooking spray
  • 3/4 pound large sea scallops
  • Pinch salt
  • Chopped parsley

Preparation:

Combine first 4 ingredients in a medium skillet; 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 skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoon parsley, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pat scallops with paper towel to remove excess moisture.

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

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