8 ounces linguine
1 cup dry white wine
1 large shallot, minced
2 tablespoons fresh lemon juice
2 inch piece of fresh ginger, peeled and grated
2 tablespoons heavy cream
1 tablespoon butter
2 tomatoes, seeded and chopped
2 tablespoons flat-leaf parsley, chopped (plus more for garnish)
Fresh cracked black pepper
2 tablespoons olive oil
3/4 pound large sea scallops
Bring a large pot of salted water to boil. Cook the linguine for 10 minutes, or until al dente.
Meanwhile, in a medium skillet, combine the white wine, shallot, lemon juice, and ginger and 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.
Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add the butter, stirring until it melts. Stir in tomato, parsley, salt, and pepper. Add the cooked linguine and toss well. Cover and keep warm.
Pat the scallops dry with a paper towel. Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with teaspoon salt. Place the scallops in the skillet and cook cook 2 minutes on each side or until done. Add scallops to pasta mixture, toss gently to combine. Garnish with chopped parsley.
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