Scallop Linguini by Brett McGregor
240ml white wine
3 sliced and diced shallots
Juice of 2 limes
2cm knob fresh grated ginger
1 tsp butter cut into small pieces
3/4 cup chopped seeded best quality tomatoes
2 tbsp coriander chopped
1/2 tsp salt 1/4 tsp pepper
1 1/2 cups hot cooked linguine
350g fresh scallops
Combine first 4 ingredients in a medium fry pan, bring to a boil. Cook until reduced to 1/2 cup (about 5min). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids. Return wine mixture to fry pan. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoon coriander, 1/4 teaspoon salt and pepper. Add linguine; toss well. Cover and keep warm.
Heat a large non-stick fry pan coasted with cooking spray over medium heat. Sprinkle scallops with 1/8 tsp salt. Arrange scallops in pan, cook 2 minutes on each side or until done. Add scallops tp pasta mixture, toss gently to combine.
Garnish with coriander.
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