Scallops and Pears with Fettucine in a Garlic Cream

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Scallops and Pears with Fettucine in a Garlic Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions