Ingredients
- 4 sprigs lemon verbena
- 1 meanwhile
- 1 pour sauce over fettucini
- 1 pound sea scallops (halved)
- 1/2 pound lemon pepper pasta (cooked)
- 1/2 cup dry wine (white)
- 1/4 cup cream (heavy)
- 4 tablespoons butter (unsalted)
- 2 tablespoons ginger juice (fresh)
- 1 tablespoon lemon juice
- 1 tablespoon sesame oil
- 6 slices garlic (cloves sliced)
- 1 slice pear cored (whole)
NOTES : Ginger root can be juiced with a garlic press after being grated.= A piece 1" X 2" yields approximately 1 tablespoon.
