Pan-Seared Scallops On Linguine With Tomato Cream Sauce

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Framed Cooks


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1 cup dry white wine

1/4 cup minced shallots

2 tablespoons fresh lime juice

1 tablespoon grated peeled fresh ginger

2 tablespoons whipping cream

1 tablespoon butter, cut into small pieces

2/3 cup chopped seeded plum tomato

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 cups hot cooked linguine

Cooking spray

3/4 pound large sea scallops

1/8 teaspoon salt

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