Scallops & Pears with Fettucine in a Garlic Cream Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pasta
lemon-pepper, cooked |
|
| 6 | cloves |
garlic
sliced |
|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | pound |
sea scallops
halved |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | whole |
pears
cored and sliced |
*
|
| ¼ | 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pasta
lemon-pepper, cooked |
|
| 6 | cloves |
garlic
sliced |
|
| 6E+1 | ml |
butter, unsalted
|
|
| 15 | ml |
sesame oil
|
|
| 453.6 | g |
sea scallops
halved |
|
| 118 | ml |
white wine
dry |
*
|
| 15 | ml |
lemon juice
|
|
| 1 | whole |
pears
cored and sliced |
*
|
| 59 | ml |
heavy whipping cream
|
|
| 4 | sprigs |
lemon verbena
|
* |
| 3E+1 | ml |
ginger juice
fresh |
* |
| 1 | x |
black pepper
to taste |
*
|
| 0 |
Garnish |
* | |
| 1 | wedges |
lemon
|
*
|
| 1 | x |
lemon verbena
sprigs |
* |
Directions
Sauté garlic in butter and sesame oil over medium heat until it just star teaspoons to become translucent, about 2 minutes. Add scallop slices and sauté,stirring or shaking pan frequently until scallops become white and opaque - about 2 to 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.
