Saute garlic in butter and sesame oil over medium heat until it just
starts to become translucent, about 2 minutes. Add scallop slices
and saute, stirring or shaking pan frequently until scallops become
white and opaque - about 2-3 minutes. Remove scallops and set aside.
Cook FETTUCINI about 2 minutes.
Meanwhile, using the same pan as for scallops, turn heat to high and
add wine and lemon juice. Cook until liquid reduces by about half.
Stir in pear, cream, lemon verbena and ginger juice. Cook briefly to
thicken sauce slightly and blend flavors. Stir in scallops and heat
through. Remove lemon verbena and adjust seasonings.
Pour sauce over FETTUCINI and toss gently, coating pasta evenly and
keeping scallops and pears on top. Serve hot.
NOTES: Ginger root can be juiced with a garlic press after being grated.
A piece 1" X 2" yields approximately 1 tablespoon.
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Per serving: 339 Calories; 22g Fat (62% calories from fat); 20g Protein;
11g Carbohydrate; 91mg Cholesterol; 193mg Sodium
