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 ts to become translucent, about 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.= A piece 1″ X 2″ yields approximately 1 tablespoon.