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Categories:
lemon pepper garlic butter sesame oil white wine lemon juice heavy whipping cream lemon verbena ginger juice fresh black pepper lemon lemon verbena sprigs
Viewed: 57 - Published at: 8 years agoIngredients
- 1/2 pound pasta lemon-pepper, cooked
- 6 cloves garlic sliced
- 4 tablespoons butter, unsalted
- 1 tablespoon sesame oil
- 1 pound sea scallops halved
- 1/2 cup white wine dry
- 1 tablespoon lemon juice
- 1 whole pears cored and sliced
- 1/4 cup heavy whipping cream
- 4 sprigs lemon verbena
- 2 tablespoons ginger juice fresh
- 1 x black pepper to taste
- Garnish
- 1 wedges lemon
- 1 x lemon verbena sprigs
Method
- Saute garlic in butter and sesame oil over medium heat until it just star teaspoons to become translucent, about 2 minutes.
- Add scallop slices and saute,stirring or shaking pan frequently until scallops become white and opaque - about 2 to 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.
