The word "sauté" is derived from the French word sauter, meaning "to jump." Sauteing is the technique of rapidly cooking or browning food in a small amount of fat in a skillet. The food is constantly stirred, turned, or tossed to keep it from sticking or burning.
- Heat olive oil in large nonstick skillet over high heat.
Make sure the oil is well heated before you add the scallops.
- Add scallops; cook and stir 2 to 4 minutes until scallops are opaque. Remove from heat.
Here is a great scallops recipe from our collection:
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