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How To make Scallops and Pears with Fettucine In a Garlic Cream Sauce
1/2 pound lemon-pepper pasta
cooked
6 cloves garlic :
sliced
4 tablespoons unsalted butter
1 tablespoon sesame oil
1 pound sea scallops halved
1/2 cup dry white wine
1 tablespoon lemon juice
1 whole pear :
cored & sliced
1/4 cup heavy cream
4 sprigs lemon verbena
2 tablespoons fresh ginger juice
pepper -- to taste *****GARNISH**** lemon wedges lemon verbena sprigs
Saute garlic in butter and sesame oil over medium heat until it just star ts to become translucent, about 2 minutes. Add scallop slices and saute,= stirring or shaking pan frequently until scallops become white and opaqu e - 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 sau ce slightly and blend flavors. Stir in scallops and heat through. Remov e lemon verbena and adjust seasonings.
Pour sauce over FETTUCINI and toss gently, coating pasta evenly and keepi ng 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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Seafood pasta:
Ingredients:
For the sauce:
1 cup cashew nuts that have been soaked in hot water for 20 minutes.
1 cup water
1 cup white wine
4 cloves garlic
lots of salt and pepper ( you really need to spice the sauce up well so put in any other spices that you like for extra flavor.)
For the scallops:
rosemary
king oyster mushrooms (the stems)
spring onions
garlic
salt
pepper
How to make the sauce:
Soak the cashews in hot water for 20 min. After 20 min discard the water and place the nuts in the blender along with 1 cup of fresh water. Blend until smooth and creamy. Add sauce to a frying pan and add the garlic, water, and white wine. Heat on low and stir occasionally.
How to make the scallops:
Using king oyster mushrooms cut the head of the mushrooms off and use the stem. Slice the stems into medallions and place in a bowl with water and vinegar. Discard water after a few minutes. Set aside. To your frying pan add the spring onions, garlic, salt pepper rosemary and let that sautee for a a minute or two. Finally add the scallops and flip them over so they cook on both sides.
Don't forget to cook your pasta according to the package. Once your pasta is done place it into the cream sauce and add the scallops on top. Enjoy!