Scallops & Pears With Fettucine In A Garlic-Ginger Cream

Recipe Ingredients

1/2 lb	227g / 8oz	Lemon-pepper pasta - cooked
6		Garlic - sliced
4 tablespoons	60ml	Unsalted butter
1 tablespoon	15ml	Sesame oil
1 lb	454g / 16oz	Sea scallops - halved
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Lemon juice
1		Pear - cored & sliced
1/4 cup	59ml	Heavy cream
4 sections		Lemon verbena
2 tablespoons	30ml	Fresh ginger juice
		Pepper - to individual taste
		Garnish
		Lemon wedges
		Lemon verbena sprigs

Recipe Instructions

Saute garlic in butter and sesame oil over medium heat until it just starts to become translucent, about 2 minutes. Add scallop slices and saute, 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.

Source:
Seafood, Pasta and Noodles

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