1 cup dry white wine 1/4 cup chopped shallots 1 Tablespoon fresh lime juice 1 Tablespoon fresh ginger, grated 1/4 cup whipping cream 1 Tablespoon unsalted butter 1 roma tomato, peeled, seeded and chopped 2 Tablespoons chopped cilantro 1/4 teaspoon salt 1/8 teaspoon fresh ground pepper 1-1/2 cups cooked gf fettucine* 1 Tablespoon olive oil 3/4 lb sea scallops, cut into fourths Salt Cilantro for garnish
Bring a large pot of salted water to a boil. Cook pasta al dente, drain. While pasta is cooking, add wine, shallots, lime juice and ginger to a medium skillet and bring to a boil. Cook for about 5 minutes or until reduced to 1/2 cup. Drain, reserving liquid and discard solids. Return wine mixture to skillet and add cream and butter. Cook over medium heat until butter melts. Add tomato, cilantro, salt and pepper. Let cook until cream thickens. Add cooked pasta and toss until blended. Heat a large skillet over medium-high heat and add oil. When hot, add scallops and sprinkle with salt. Cook until scallops are browned on both sides. Add scallops to pasta mixture and toss. Serve with sprinkled cilantro.