Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

1 cup dry white wine
1/4 cup minced shallots
2 tbsp. lime juice
1 tbsp. grated peeled fresh ginger
2 tbsp. whipping cream
1 tbsp. butter, cut into small pieces
2/3 cup chopped seeded plum tomato
2 tbsp. chopped fresh cilantro
1/4 tsp. salt
1½ cups hot cooked linguine
3/4 lb. large sea scallops
1/8 tsp. salt

Combine first 4 ingredients in a medium skillet; 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 butter,
stirring until butter melts. Stir in tomato, 2 tbsp. cilantro, and 1/4 tsp.
salt. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Sprinkle scallops with 1/8 tsp. salt. Arrange scallops in pan; cook 2 minutes
on each side or until done. Add scallops to pasta mixture; toss gently
to combine.