Scallops And Pears With Fettucine In A Garlic Cream Sauce

Ingredients

1/2 pound lemon pepper pasta
6 slices garlic
4 tablespoons butter
1 tablespoon sesame oil
1 pound sea scallops
1/2 cup dry wine
1 tablespoon lemon juice
1 slice pear cored
1/4 cup cream
4 sprigs lemon verbena
2 tablespoons 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 1" X 2" yields approximately 1 tablespoon.