A tasty recipe from Cooking Light. The only modification I made to the recipe was the flour. The sauce came out to be a little thin, so I added a tablespoon of flour which turned out to be just right. This is a light version of a creme sauce pasta with very little butter and creme, but it’s just enough to cling to the pasta.
- 1 cup dry white wine
- 1/4 cup minced shallots
- 2 tablespoons fresh lime juice
- 1 tablespoon grated peeled fresh ginger
- 1/2 tomato, chopped
- 2 tablespoons half and half
- 1 tablespoon butter, cut into small pieces
- 1 tablespoon flour
- 1/2 tablespoon olive oil
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Half a box of pasta
- 8 scallops
- 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 half and half; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, flour, and pepper. Add pasta; toss well. Cover and keep warm.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt and pepper. 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