Gluten Free Spaghetti with Tomato Cream Sauce and Scallops - San Remo - US

Ingredients

• 8.8 oz gluten free spaghetti
• 1 cup dry white wine
• ¼ cup spring onions, roughly chopped
• 1 clove of garlic, cut in half
• 2 tbsp fresh lime juice
• 1 tbsp peeled fresh ginger (grated)
• 2 tbsp cream
• 1 tbsp butter (cut into small pieces)
• ⅔ cup plum (Italian) tomatoes (chopped, seeded)
• 2 tbsp fresh coriander (chopped)
• Salt and pepper
• 14 oz scallops
• Olive oil
• Chopped fresh coriander (optional)