Couldn't be simpler.
Seafood, fresh herbs, and pasta. Oh, and cheese. Of course, cheese. And I sipped a crisp, cold New Zealand Sauvignon Blanc while cooking (and eating) -- perfect.
8 - 10 large sea scallops
package of cheese tortellini
1 can Italian-styled diced tomatoes
1 cup fat-free ricotta cheese
1 cup fat-free half and half
1 medium yellow onion
3 large cloves of garlic
2 tablespoons olive oil
2 tablespoons butter
juice of half a lime
zest of a lime
[about] 3 teaspoons cayenne pepper
[about] 3 teaspoons salt
Put a large pot of water on to boil, in preparation for tortellini.
Zest and squeeze a lime. Set aside.
Finely chop onion and garlic. Add half of each to 2 tablespoons of olive oil and saute in medium pan until softened. Add a teaspoon of salt and a teaspoon of cayenne pepper. Continue to cook for another minute. Add tomatoes. Turn heat down to a simmer. Add ricotta cheese, half and half and fresh basil. Continue to heat at very low simmer.
Thoroughly pat scallops dry with paper towels. Season each with salt and a pinch of cayenne pepper. Sear in very hot preheated pan, two minutes per side.
While scallops cook, melt 2 tablespoons of butter in a small pan, and add remaining onion and garlic. Cook until softened. Add 3/4 teaspoon of lime zest and a pinch of salt. Squeeze in juice from half a lime and add a dash of cayenne pepper. Heat through.
Add scallops to lime sauce.
Cook tortellini for five minutes.
Dish tortellini into bowls and top with tomato sauce and scallops. Spoon lime sauce over scallops.
Garnish with curls of Parmigiano Reggiano, a lime wedge, and fresh basil.