Scallops and Pears with Fettucine in a Garlic Cream Sauce

Scallops and Pears with Fettucine in a Garlic Cream Sauce

Recipe By : Seafood, Pasta and Noodles

4 Preparation Time :

Categories : Pasta Scallops

Seafood

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 pound lemon-pepper pasta -- cooked

6 cloves garlic -- sliced

4 tablespoons unsalted butter

1 tablespoon sesame oil

1 pound sea scallops -- halved

1/2 cup dry white wine

1 tablespoon lemon juice

1 whole pear -- cored & sliced

1/4 cup heavy cream

4 sprigs lemon verbena

2 tablespoons 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 star

2 minutes. Add scallop slices and saute,

stirring or shaking pan frequently until scallops become white and opaqu

e - about 2-3 minutes. Remove scallops and set aside.

Cook FETTUCINI 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 sau

ce slightly and blend flavors. Stir in scallops and heat through. Remov

e lemon verbena and adjust seasonings.

Pour sauce over FETTUCINI and toss gently, coating pasta evenly and keepi

ng scallops and pears on top. Serve hot.

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

1 X 2 yields approximately

1 tablespoon.

339 Calories;

22g Fat (62% calories from fat);

20g Protein;

11g Carbohydrate;

91mg Cholesterol;

193mg Sodium