Scallops and Pears with Fettucine in a Garlic Cream Sauce Recipe

Name: Scallops and Pears with Fettucine in a Garlic Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Saute garlic in butter and sesame oil over medium heat until it just star teaspoons to become translucent, about 2 minutes.
2
Add scallop slices and saute,stirring or shaking pan frequently until scallops become white and opaque - about 2 to 3 minutes.
3
Remove scallops and set aside.
4
Cook FETTUCINE 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 sauce slightly and blend flavors.
9
Stir in scallops and heat through.
10
Remove lemon verbena and adjust seasonings.
11
Pour sauce over FETTUCINE and toss gently, coating pasta evenly and keeping scallops and pears on top.
12
Serve hot.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound pasta lemon-pepper, cooked, 6 cloves garlic sliced, 4 tablespoons butter, unsalted, 1 tablespoon sesame oil, and more.

Yes, Scallops and Pears with Fettucine in a Garlic Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops and Pears with Fettucine in a Garlic Cream Sauce

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