Pasta with Scallops and Pears in a Garlic-Ginger Cream - yield 4 servings

1/2 lb lemon-pepper pasta, cooked
6 cloves garlic, sliced
4 tbsp unsalted butter
1 tbsp sesame oil
1 lb Sea scallops, halved
1/2 cup dry white wine
1 tbsp lemon juice
1 whole pear, cored and sliced
1/4 cup heavy cream
4 sprigs lemon verbena
2 tbsp 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 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.