Friday, February 18, 2011
Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
this was really good. I used 1/2 sour cream and 1/2 milk in place of the cream. I used canned diced tomatoes. I think it would have been better with fresh, but the can was fine. I think it could use less lime juice, and next time I would include some garlic. I cooked the scallops in butter, to add some richness, but I couldn't get them to brown. I think I put too many in the pan, or something, but I wanted that crispiness and didn't get it. But, we still enjoyed this dish.