Name: Scallops and Pears with Fettucine in a Garlic-Ginger Cream
Ingredients: 1/2 lb Lemon-pepper pasta, cooked; 6 Cloves garlic, sliced; 4 tb Unsalted butter; 1 tb Sesame oil; 1 lb Sea scallops, halved; 1/2 c Dry white wine; 1 tb Lemon juice; 1 Whole pear, cored & sliced; 1/4 c Heavy cream; 4 Sprigs lemon verbena; 2 tb Fresh ginger juice; Pepper, to individual taste; Lemon wedges; Lemon verbena sprigs

Holiness begins in our minds and works out to our actions. That being true, what we allow to enter our minds is critically important. The television programs we watch, the movies we may attend, the books and magazines we read, the music we listen to, and the conversations we have all affect our minds. We need to evaluate the effects of these avenues honestly, using Philippians 4:8 as a standard. Are the thought stimulated by these various avenues true? Are they pure? Lovely? Admirable, excellent, or praiseworthy?

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Pastas and, Seafood – e	4	Servings

INGREDIENTS

1/2	lb	Lemon-pepper pasta, cooked
6		Cloves garlic, sliced
4	tb	Unsalted butter
1	tb	Sesame oil
1	lb	Sea scallops, halved
1/2	c	Dry white wine
1	tb	Lemon juice
1		Whole pear, cored & sliced
1/4	c	Heavy cream
4		Sprigs lemon verbena
2	tb	Fresh ginger juice
		Pepper, to individual taste
		Lemon wedges
		Lemon verbena sprigs

INSTRUCTIONS

GARNISH
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 fettucine 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 fettucine 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.
Recipe by: Seafood, Pasta and Noodles Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by Sharon <jouet@mindspring.com> on Mar 31, 1997

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”