Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Ingredients

• 
  Preparation
• 1 cup dry white wine
• 1/4 cup minced shallots 
• 2 tablespoons fresh lime juice 
• 1 tablespoon grated peeled fresh ginger 
• 2 tablespoons whipping cream
• 1 tablespoon butter, cut into small pieces 
• 2/3 cup chopped seeded plum tomato 
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt 
• 1/8 teaspoon black pepper 
• 1 1/2 cups hot cooked linguine
• Cooking spray 
• 3/4 pound large sea scallops 
• 1/8 teaspoon salt 
• Chopped cilantro

1. 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.
2. Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; 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 cilantro, if desired