🫙 From the Spice Rack
Scallops and Pears with Fettucine In a Garlic Cream Sauce
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 table...
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Ingredients8 items
Ingredients
- 1/2poundlemon-pepper pasta -- cooked
- 6clovegarlic -- sliced
- 4tablespoonunsalted butter
- 1tablespoonsesame oil
- 1poundsea scallops -- halved
- 1/2cupdry white wine
- 1tablespoonlemon juice
- 1whole pear -- cored & sliced
Directions
- 1
1/2 pound lemon-pepper pasta -- cooked 6 cloves garlic -- sliced 4 tablespoons unsalted butter 1 tablespoon sesame oil 1 pound sea scallops
- 2
Add scallop slices and saute,= stirring or shaking pan frequently until scallops become white and opaqu e - about 2-3 minutes
- 3
Remove scallops and set aside
- 4
Cook FETTUCINI about 2 minutes
- 5
Meanwhile, using the same pan as for scallops, turn heat to high and add wine and lemon juice
- 6
Cook until liquid reduces by about half
- 7
Stir in pear, cream, lemon verbena and ginger juice
- 8
Cook briefly to thicken sau ce slightly and blend flavors