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Scallops & Pears with Fettucine in a Garlic Cream Sauce

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound pasta
lemon-pepper, cooked
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6 cloves garlic
sliced
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4 tablespoons butter, unsalted
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1 tablespoon sesame oil
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1 pound sea scallops
halved
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½ cup white wine
dry
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1 tablespoon lemon juice
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1 whole pears
cored and sliced
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¼ cup heavy whipping cream
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4 sprigs lemon verbena
*
2 tablespoons ginger juice
fresh
*
1 x black pepper
to taste
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Garnish
*
1 wedges lemon
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1 x lemon verbena
sprigs
*

Ingredients

Amount Measure Ingredient Features
226.8 g pasta
lemon-pepper, cooked
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6 cloves garlic
sliced
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6E+1 ml butter, unsalted
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15 ml sesame oil
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453.6 g sea scallops
halved
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118 ml white wine
dry
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15 ml lemon juice
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1 whole pears
cored and sliced
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59 ml heavy whipping cream
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4 sprigs lemon verbena
*
3E+1 ml ginger juice
fresh
*
1 x black pepper
to taste
* Camera
0
Garnish
*
1 wedges lemon
* Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 53638% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 314mg 13%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 8%
Sugars g
Protein 70g
Vitamin A 14% Vitamin C 10%
Calcium 18% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 
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