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Seared Scallops with Tomato Cream Sauce Pasta

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.

Ingredients:

  • 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
Directions:
  • 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
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Posted by on August 31, 2011 in Italian, Pasta Recipes, Seafood Recipes

 

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