Scallops and Pears with Fettucine in a Garlic Cream Sauce

• 1/2 pound pasta lemon-pepper, cooked
• 6 cloves garlic sliced
• 4 tablespoons butter, unsalted
• 1 tablespoon sesame oil
• 1 pound sea scallops halved
• 1/2 cup white wine dry
• 1 tablespoon lemon juice
• 1 whole pears cored and sliced
• 1/4 cup heavy whipping cream
• 4 sprigs lemon verbena
• 2 tablespoons ginger juice fresh
• 1 x black pepper to taste
• Garnish
• 1 wedges lemon
• 1 x lemon verbena sprigs

1. Saute garlic in butter and sesame oil over medium heat until it just star teaspoons to become translucent, about 2 minutes.
2. Add scallop slices and saute,stirring or shaking pan frequently until scallops become white and opaque - about 2 to 3 minutes.
3. Remove scallops and set aside.
4. Cook FETTUCINE about 2 minutes.
5. Meanwhile, using the same pan as for scallops, turn heat to high and add wine and lemon juice.
6. Cook until liquid reduces by about half.
7. Stir in pear, cream, lemon verbena and ginger juice.
8. Cook briefly to thicken sauce slightly and blend flavors.
9. Stir in scallops and heat through.
10. Remove lemon verbena and adjust seasonings.
11. Pour sauce over FETTUCINE and toss gently, coating pasta evenly and keeping scallops and pears on top.
12. Serve hot.

lemonpepper, garlic, butter, sesame oil, white wine, lemon juice, heavy whipping cream, lemon verbena, ginger juice fresh, black pepper, lemon, lemon verbena sprigs

Taken from recipeland.com/recipe/v/scallops-pears-fettucine-garlic-39319 (may not work)