Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

A light touch of cream gives the slightly spicy sauce a silky smooth finish. Be sure to serve this dish with bread, so you can enjoy every drop of the sauce.
Combine the first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Pour the mixture through a fine sieve into a bowl, leaving the liquid; remove any solids.Return the wine mixture to the skillet. Add the cream; cook over medium heat for 1 minute. Add the butter, stirring occasionally, until the butter melts. Add tomatoes, 2 tablespoons cilantro, 1/4 teaspoon salt and pepper. Add the linguine; mix well. Cover and keep warm.Preheat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle the scallops with 1/8 teaspoon of salt. Place the scallops in the pan; cook for 2 minutes on each side or until tender. Add the scallops to the pasta mixture; mix gently. Garnish with coriander if desired