Gluten Free Spaghetti with Tomato Cream Sauce and Scallops

Method

1. Cook the pasta as per packet instructions. Drain, then set aside.
2. Combine white wine, spring onions, garlic, lime juice, and ginger in a medium fry-pan and bring to a boil. Cook until reduced to about ½ cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
3. Return wine mixture to skillet. Add cream, cook over medium heat for 1 minute. Add butter, stirring until butter melts. Stir in tomatoes, 2 tablespoons coriander and season with salt and pepper.
4. Add spaghetti and, toss well to coat the pasta with the sauce, cover and keep warm on a very low heat.
5. Heat a large non-stick fry-pan over medium-high heat. Lightly brush scallops with olive oil and lightly season with salt and pepper. Arrange scallops in pan, cook 1-2 minutes on each side or until done. Add scallops to pasta mixture, toss gently to combine. Plate and garnish with coriander (optional) and serve straight away.