Ingredients
- 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
- 16 ml 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 3 cm X 5 cm yields approximately 1 tablespoon.
