Recipe - Scallops And Pears With Fettucine In A Garlic-Ginger Cream

One half pound Lemonpepper pasta, cooked
6 Cloves garlic, cut or sliced up
4 tablespoon Unsalted butter
1 tablespoon Sesame oil
1 pound Sea scallops, halved
One half cup Dry white wine
1 tablespoon Lemon juice
1 Whole pear, cored & cut or sliced up
One fourth cup Heavy cream
4 Sprigs lemon verbena
2 tablespoon Fresh ginger juice
Pepper, to individual 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 23 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.

NOTES : Ginger root can be juiced with a garlic press after being grated. A
piece 1" X 2" yields approximately 1 tablespoon.
Recipe by: Seafood, Pasta and Noodles Posted to TNT Prodigy's Recipe
Exchange Newsletter by Sharon jouet@mindspring.com on Mar 31, 1997