Jumbo Seared Scallops with Tomato Garlic Linguini

Ingredients

1 cup dry white wine

1/4 cup minced shallots

2 tablespoons fresh lemon

2 tablespoons whipping cream

1 tablespoon butter, cut into small pieces

2/3 cup chopped seeded plum tomato

2 tablespoons chopped fresh parsley

½ cup chopped red or purple peppers

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cups hot cooked pasta from Pepperonata pasta

Cooking spray

3/4 pound large sea scallops

Pinch salt

Chopped parsley

Directions

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 tablespoon parsley, 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. Pat scallops with paper towel to remove excess moisture.
4. 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.