Scallops and pears with fettucine in a garlic-ginger cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lemon-pepper pasta, cooked |
| 6 | Cloves garlic, sliced | |
| 4 | tablespoons | Unsalted butter |
| 1 | tablespoon | Sesame oil |
| 1 | pounds | Sea scallops, halved |
| ½ | cup | Dry white wine |
| 1 | tablespoon | Lemon juice |
| 1 | Whole pear, cored & sliced | |
| ¼ | cup | Heavy cream |
| 4 | Sprigs lemon verbena | |
| 2 | tablespoons | Fresh ginger juice |
| Pepper, to individual taste | ||
| Lemon wedges | ||
| Lemon verbena sprigs | ||
Directions
GARNISH
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.
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@...> on Mar 31, 1997