Heat a large skillet, adding enough olive oil to coat the bottom of the pan. Pat scallops dry with a paper towel and then season with salt and pepper. Once the pan is good and hot arrange the scallops in the pan and cook for about 1 - 1.5 minutes on each side, and set aside on a dish when done.   Meanwhile start a large pot of water to boil for the linguini.

With the pan still on heat, add 1TBS butter and the garlic, and use a wooden spoon to scrape and stir in the brown leavings from the scallops. Once the garlic has started to brown add the wine, shallots, lime juice and ginger.  Boil until reduced by about half, remove the pan from heat, and remove and discard the ginger slices.

Once the large pot of water is boiling, add linguine and cook for about 8 minutes, or until al dente. While the pasta is cooking return wine mixture to the saucepan and add the cream and yoghurt, cooking over medium heat for about 1 minute. Add the rest of the butter, stirring until melted. Add chopped tomato and cilantro and season with salt and pepper. Reduce to low.  If the mixture tastes too strongly of lime at this point, add more cream until the lime taste is smoothed. If there's too little liquid, at a bit more wine and continue cooking. Once happy with the tase, add the scallops back in, along with any liquid that may have accumulated on the dish, and mix well.

Drain the pasta water, and mix the pasta into the tomato cream sauce with the pan on low heat. Once thoroughly mixed, take off of the heat, and serve.