Scallops And Pears With Fettucine In A Garlic Cream Sauce

• 4 sprigs lemon verbena
• 1 meanwhile
• 1 pour sauce over fettucini
• 250 gr sea scallops (halved)
• 130 gr lemon pepper pasta (cooked)
• 120 ml dry wine (white)
• 60 ml cream (heavy)
• 34 gr butter (unsalted)
• 30 ml ginger juice (fresh)
• 16 ml lemon juice