Lemon grass fettuccini with seared shrimp and scallops A recipe from <a href="https://www.wefacecook.com/international/cuisine/Vietnam">Vietnam</a>
Lemon grass fettuccini with seared shrimp and scallops, A recipe from VietnamLemon grass
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Ingredients
- 4 inch (10 cm) piece fresh unpeeled ginger, thinly sliced, about 1 cup (250 mL)
- 6 to 8 stalks lemongrass, about 2 bunches
- 2 cups container whipping or table cream
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon salt
- 1 pound bay or sea scallops
- 1 pound frozen or defrosted, raw shelled medium-size shrimp
- 2 pounds fettuccine
- 1 tablespoon ( 15 ml) each of butter and vegetable oil
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