Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. :

  2. 1/2 lb. lemon-pepper pasta, cooked

  3. 6 cloves garlic, sliced

  4. 4 tbsp. unsalted butter

  5. 1 tbsp. sesame oil

  6. 1 lb. sea scallops, halved

  7. 1/2 cup dry white wine

  8. 1 tbsp. lemon juice

  9. 1 whole pear, cored & sliced

  10. 1/4 cup heavy cream

  11. 4 sprigs lemon verbena

  12. 2 tbsp. fresh ginger juice

  13. 1 pepper, to individual taste

  14. 1 lemon wedges

  15. 1 lemon verbena sprigs

Instructions Jump to Ingredients ↑

  1. Preparation :

  2. Instructions :

  3. Saut garlic in butter and sesame oil over medium heat until it just starts to become translucent, about 2 minutes.

  4. Add scallop slices and saut, stirring or shaking pan frequently until scallops become white and opaque - about 2-3 minutes. Remove scallops and set aside.

  5. Cook fettuccine about 2 minutes.

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

  7. Cook until liquid reduces by about half.

  8. Stir in pear, cream, lemon verbena and ginger juice. Cook briefly to thicken sauce slightly and blend flavors.

  9. Stir in scallops and heat through. Remove lemon verbena and adjust seasonings.

  10. Pour sauce over fettuccine and toss gently, coating pasta evenly and keeping scallops and pears on top. Serve hot.

  11. NOTES : Ginger root can be juiced with a garlic press after being grated. A piece 1" X 2" yields approximately 1 tablespoon.

Comments

882,796
Send feedback