Scallops and Pears with Fettucine in a Garlic-Ginger Cream
| Yield: | 4 Servings |
| Categories: | Pasta, Seafood |
| 1/2 | lb | Lemon-pepper pasta, cooked |
| 6 | Cloves garlic, sliced | |
| 4 | tb | Unsalted butter |
| 1 | tb | Sesame oil |
| 1 | lb | Sea scallops, halved |
| 1/2 | c | Dry white wine |
| 1 | tb | Lemon juice |
| 1 | Whole pear, cored & sliced | |
| 1/4 | c | Heavy cream |
| 4 | Sprigs lemon verbena | |
| 2 | tb | Fresh ginger juice |
| Pepper, to individual taste | ||
| GARNISH | ||
| Lemon wedges | ||
| Lemon verbena sprigs |
Advertisement