A touch of cream gives the slightly tangy sauce a silky-smooth finish. Be sure to serve this dish with bread so you can savor every drop of sauce.
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 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.
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (411g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 99 (19%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 137.8mg||42 %|
|Sodium 379.4mg||13 %|
|Potassium 1105.1mg||29 %|
|Total Carbohydrate 62.3g||18 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 60g|
|Protein 39.8g||57 %|
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Calories per serving: 510
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