Sauteed Scallops
Easy French Saute Creates Heart-Healthy Recipe
(NAPSA) - Sauteing, the number one cooking method in America, and canola oil offer a passport to success with global cuisines.
'The word 'saute' comes from the French verb meaning 'to jump,' so the oil needs to be hot enough that the food does not stick to the pan but jumps around,' says culinary expert Tori Ritchie in a new 'Saute Today' series of CanolaInfo recipes and videos involving sauteing, sweating and sweetening for a range of flavors and textures. 'Canola oil is perfect for sauteing because it's versatile, heat-tolerant and heart-healthy.'
Sear scallops in canola oil in this simple French saute. Tip: Pat scallops dry before adding to the pan or they won't sear correctly.
(NAPSA) - Sauteing, the number one cooking method in America, and canola oil offer a passport to success with global cuisines.
'The word 'saute' comes from the French verb meaning 'to jump,' so the oil needs to be hot enough that the food does not stick to the pan but jumps around,' says culinary expert Tori Ritchie in a new 'Saute Today' series of CanolaInfo recipes and videos involving sauteing, sweating and sweetening for a range of flavors and textures. 'Canola oil is perfect for sauteing because it's versatile, heat-tolerant and heart-healthy.'
Sear scallops in canola oil in this simple French saute. Tip: Pat scallops dry before adding to the pan or they won't sear correctly.
Ingredients
- 12 sea scallops about 14 oz.
- 2 Tbsp canola oil
- 1 small shallot minced
- 1 cup top-quality low-sodium chicken or vegetable broth
- 1 lb. fresh peas shelled, or 1 cup frozen peas (thawed)
- 2 Tbsp lemon juice freshly squeezed preferably Meyer lemon
- 1 Tbsp fresh tarragon chopped
- 1/4 tsp pepper freshly ground
Instructions
- Rinse scallops, then pat dry with paper towels. Pull off the opaque muscle or 'foot' on the side of each scallop (if it is there).
- In a 10-inch saute pan, warm canola oil over medium-high heat. Add scallops and sear until golden brown on each side, turning once, about 3 minutes total. Transfer scallops to a plate and set aside.
- Add shallots to pan and saute until golden, about 30 seconds. Pour in broth and let liquid come to a boil; stir in fresh peas, if using. Cover pan and simmer until peas are just tender, about 3 minutes. Stir in lemon juice and tarragon. Return scallops to pan (if using thawed frozen peas, add them now), cover and cook until scallops are cooked through, about 2 minutes.
- Serve immediately, spooning peas and sauce over and around scallops. Season to taste with pepper.
Notes
For more 'Saute Today' recipes and videos, visit canolainfo.org.
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