Pasta with Scallops and Pears in a Garlic-Ginger Cream Recipe

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Type: Pasta with Scallops and Pears in a Garlic-Ginger Cream Free Cooking Recipe – Pasta

Wow!

Ingredients / Directions
1/2 lb lemon-pepper pasta
cooked
6 cloves garlic
sliced
4 tbsp unsalted butter
1 tbsp sesame oil
1 lb Sea scallops
halved
1/2 cup(s) dry white wine
1 tbsp lemon juice
1 whole pear
cored and sliced
1/4 cup(s) heavy cream
4 sprigs lemon verbena
2 tbsp fresh ginger juice
Pepper to taste

Garnish:
Lemon wedges
Lemon verbena sprigs 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.

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