*  Exported from  MasterCook Mac  *
         Scallops and Pears with Fettucine in a Garlic Cream Sauce
 Recipe By     : Seafood, Pasta and Noodles
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Scallops
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
                         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.
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 Per serving: 339 Calories; 22g Fat (62% calories from fat); 20g Protein; 
 11g Carbohydrate; 91mg Cholesterol; 193mg Sodium