Scallops And Pears With Fettucine In A Garlic Cream Sauce
Ingredients
130 gr lemon pepper pasta
6 slices garlic
34 gr butter
16 ml sesame oil
250 gr sea scallops
120 ml dry wine
16 ml lemon juice
1 slice pear cored
60 ml cream
4 sprigs lemon verbena
30 ml ginger juice
1 meanwhile
1 pour sauce over fettucini
Instructions
NOTES : Ginger root can be juiced with a garlic press after being grated.= A piece 3 cm X 5 cm yields approximately 1 tablespoon.