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Scallops and Pears with Fettucine in a Garlic Cream Sauce

Scallops and Pears with Fettucine in a Garlic Cream Sauce is built on Lemon Pepper Pasta, Garlic, Unsalted Butter, Sesame Oil, and Sea Scallops. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 6 clove
• 4 tbsp
• 1 tbsp
• 1 lb
• 1/2 cup
• 1 tbsp
• 1
• 1/4 cup
• 4 sprig

Method (preview)

1. 1

   Saute garlic in butter and sesame oil over medium heat until it just star ts to become translucent, about 2 minutes.

2. 2

   Add scallop slices and saute,= stirring or shaking pan frequently until scallops become white and opaqu e - about 2-3 minutes.

3. 3

   Remove scallops and set aside.

4. 4

   Cook FETTUCINI about 2 minutes.

5. 5

   Meanwhile, using the same pan as for scallops, turn heat to high and add wine and lemon juice.

6. 6

   Cook until liquid reduces by about half.

7. 7

   Stir in pear, cream, lemon verbena and ginger juice.

8. 8

   Cook briefly to thicken sau ce slightly and blend flavors.

9. 9

   Stir in scallops and heat through.

10. 10

    Remov e lemon verbena and adjust seasonings.

11. 11

    Pour sauce over FETTUCINI and toss gently, coating pasta evenly and keepi ng scallops and pears on top. Serve hot.

12. 12

    NOTES: Ginger root can be juiced with a garlic press after being grated.=