Scallops & Pears with Fettucine in a Garlic Cream Sauce

Name: Scallops and Pears with Fettucine in a Garlic Cream Sauce
Yield: 4
Cuisine: Fusion
Ingredients: pasta; garlic; butter, unsalted; sesame oil; sea scallops; white wine; lemon juice; pears; heavy whipping cream; lemon verbena; ginger juice; black pepper; lemon; lemon verbena

Submitted by rite

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

POUND PASTA
lemon-pepper, cooked

CLOVES GARLIC
sliced

TABLESPOONS BUTTER, UNSALTED

TABLESPOON SESAME OIL

POUND SEA SCALLOPS
halved

CUP WHITE WINE
dry *

TABLESPOON LEMON JUICE

WHOLE PEARS
cored and sliced *

CUP HEAVY WHIPPING CREAM

SPRIGS LEMON VERBENA *

TABLESPOONS GINGER JUICE
fresh *

X BLACK PEPPER
to taste *

Garnish *

WEDGES LEMON *

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.