Scallops & Pears with Fettucine in a Garlic Cream Sauce

Sea scallops and ripe pears might sound like an unlikely match, but this fettuccine dish makes it work beautifully. The scallops bring sweet brininess, the pears add a soft, honeyed fruit note, and the garlic cream sauce ties them together with richness and acidity.

The sauce builds fast in the same pan where the scallops seared. White wine and lemon juice reduce by half, concentrating their flavors, then cream, sliced pear, lemon verbena, and fresh ginger juice join for a brief simmer. The lemon verbena is the quiet star here, adding a floral citrus fragrance you can’t replicate with lemon zest alone.

Sesame oil mixed with butter for the initial sauté gives the garlic and scallops a faintly nutty edge that carries through the finished dish. Everything comes together in about 30 minutes.

Chef Tips

• Pull the scallops out as soon as they turn white and opaque. They cook in 2-3 minutes and get rubbery fast if left in the pan.
• Use a firm, ripe pear like Bosc or Bartlett. Overripe pears will dissolve into the sauce instead of holding their shape.
• Fresh ginger juice (grate ginger and squeeze through cheesecloth) adds brightness without fibrous bits in the sauce. Don’t substitute ground ginger.
• Remove the lemon verbena sprigs before serving. Their flavor infuses quickly and they’ll turn bitter if left too long.

Variations

• Apple swap: Use thinly sliced Granny Smith apple in place of pear for a tarter, crisper fruit note.
• Shrimp version: Large shrimp work well here with the same cook time and flavor profile.
• Without lemon verbena: Fresh lemon thyme or a strip of lemon zest can stand in if lemon verbena isn’t available.