Scallops and Pears with Fettucine in a Garlic Cream Sauce

30 minutes Prep: 15 minutes Cook: 15 minutes

536 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1/2	pound	pasta	lemon-pepper, cooked
6	cloves	garlic	sliced
4	tablespoons	butter, unsalted
1	tablespoon	sesame oil
1	pound	sea scallops	halved
1/2	cup	white wine	dry
1	tablespoon	lemon juice
1	whole	pear	cored and sliced
1/4	cup	heavy whipping cream
4	sprigs	lemon verbena
2	tablespoons	ginger juice	fresh
1	x	black pepper	to taste
			Garnish
1	wedges	lemon
1	x	lemon verbena	sprigs

Directions

Saute garlic in butter and sesame oil over medium heat until it just star ts to become translucent, about 2 minutes. Add scallop slices and sauté,stirring or shaking pan frequently until scallops become white and opaque - about 2-3 minutes. Remove scallops and set aside.

Cook FETTUCINE about 2 minutes.

Meanwhile, using the same pan as for scallops, turn heat to high and add wine and lemon juice. Cook until liquid reduces by about half. Stir in pear, cream, lemon verbena and ginger juice. Cook briefly to thicken sauce slightly and blend flavors. Stir in scallops and heat through. Remove lemon verbena and adjust seasonings.

Pour sauce over FETTUCINE and toss gently, coating pasta evenly and keeping scallops and pears on top. Serve hot.

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Nutrition Facts

Serving Size 219g

Amount per Serving

Calories 536 38% of calories from fat

	% Daily Value*
Total Fat 22.0g	34%
Saturated Fat 11.0g	57%
Trans Fat 0.0g
Cholesterol 111mg	37%
Sodium 314mg	13%
Total Carbohydrate 48.0g	16%
Dietary Fiber 2.0g	8%
Sugars 2.0g
Protein 35.0g	70%