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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 Cooked, Garlic Sliced, Unsalted Butter, Sesame Oil, and Lemon Juice. Scale it up or down for the number of people at the table.

सामग्री

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

विधि (झलक)

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

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

5. 5

   Cook until liquid reduces by about half.

6. 6

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

7. 7

   Cook briefly to thicken sau ce slightly and blend flavors.

8. 8

   Stir in scallops and heat through.

9. 9

   Remov e lemon verbena and adjust seasonings.

10. 10

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