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. ---------------------------------------------------------------------------
Nutrition
Ingredients
