Pan Seared Scallops on Linguine with Tomato Cream Sauce Recipe

As promised I would pick our favorite dish for each month and share that recipe. The Pan Seared Scallops on Linguine with Tomato Cream Sauce recipe was Brian's favorite dish. Rachel liked the Baked Chicken with Lemon, Sean liked the Oven Fried Chicken Thighs with Mustard Buttermilk Sauce, and my favorite was the Blueberry Crisp a la Mode.

If you're enjoying these recipes, you can purchase the cookbook here.

And if you want to come and taste some of our cooking personally, we'd love to have you as our guest in our Colorado Springs Bed and Breakfast Inn, Rocky Mountain Lodge & Cabins where we'll serve you a gourmet 3-course breakfast each morning.

Enjoy our favorite recipe of the month from THE BEST OF COOKING LIGHT for January...

PAN SEARED SCALLOPS ON LINGUINE WITH TOMATO CREAM SAUCE

• 1 cup dry white wine
• 1/4 cup minced shallots
• 2 Tbsp. fresh lime juice
• 1 Tbsp. grated peeled fresh ginger
• 2 Tbsp. whipping cream
• 1 Tbsp. butter, cut into small pieces
• 2/3 cup chopped seeded plum tomatoes
• 2 Tbsp. chopped fresh cilantro
• 1/4 tsp. salt
• 1 1/2 cups hot cooked linguine
• 1/8 tsp. salt
• Chopped fresh cilantro, optional

1. Combine wine, shallots, lime juice, and ginger 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.
2. Return wine mixture to skillet. Add cream, and cook over medium heat for 1 minute. Add butter, stirring until butter melts. Stir in chopped tomato, 2 tablespoons chopped cilantro, 1/4 teaspoon salt, and pepper. Add linguine, and toss well. Cover and keep warm.
3. Heat a large nonstick skillet 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 chopped cilantro, if desired.

Yield: 2 servings (about 3/4 cup pasta mixture and about 5 ounces scallops)

Calories 426 (29% from fat)
Fat 13.5 g (sat 7.3g, mono 3.5g, poly 1.2g)
Protein 34.8 g
Carb 40.6 g
Fiber 2.6 g
Chol 92 mg
Iron 2.8 mg
Sodium 794 mg

Calc 75 mg