Pan Seared Scallops with Tomato Buttery Sauce

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Total Time: 35 Minutes

Servings: 2

These butter, liquefy Seared Scallops will make you feel like you’re eating at a fine dining establishment rather than your own household. You’ll be blown away by how quickly this dish comes together and how delicious it tastes!

Pan-Seared Scallops Buttery Tomato Sauce Ingredients :

• 8 ounces linguine
• 1 cup dry white wine
• 1/4 cup minced shallots
• 2 tbsp heavy cream
• 1 tbsp butter, cut into small pieces
• 2 chopped plum tomatoes
• Pinch each of salt and pepper
• 2 tbsp olive oil
• 3/4-pound large sea scallops 
• Chopped fresh parsley for garnish

Tomato Buttery Sauce making process :

1. Cook linguine in generously salted water according to package directions, then drain and put aside. 
2. While the pasta is cooking, put wine and shallots in a medium skillet and bring to a simmer—Cook for Five minutes.
3. Add cream and butter, stirring until butter melts. Stir in the tomato with a touch of salt and pepper.
4. Toss in the linguine, remove from the fire, and cover to keep warm while preparing the scallops. 
5. In a large nonstick, heat the olive oil over high heat. Pat scallops dry and to the pan. Cook for 2 minutes on each side without moving them to provide a good sear…
6. Toss the scallops into the pasta mixture lightly to incorporate. Divide among plates & garnish with parsley.
   

Enjoy!