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Easy French Sauté Creates Heart-Healthy Recipe

Posted 8/5/2010

(NAPSI) - Sautéing, the number one cooking method in America, and canola oil offer a passport to success with global cuisines.

"The word 'sauté' 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 "Sauté Today" series of CanolaInfo recipes and videos involving sautéing, sweating and sweetening for a range of flavors and textures. "Canola oil is perfect for sautéing because it's versatile, heat-tolerant and heart-healthy."

Sear scallops in canola oil in this simple French sauté. Tip: Pat scallops dry before adding to the pan or they won't sear correctly.

Sautéed Scallops with Peas in Lemon-Tarragon Sauce

Serves 4

• 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 freshly squeezed lemon juice, preferably Meyer lemon
• 1 Tbsp chopped fresh tarragon
• ¼ tsp freshly ground pepper

1. 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).

2. In a 10-inch sauté 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.

3. Add shallots to pan and sauté 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.

For more "Sauté Today" recipes and videos, visit canolainfo.org.