Shrimp, pear and sugar pea saute is a savory mixture of pears, shallots, shrimp and sugar peas, sauteed in olive oil and dry white wine. This seasonal, colorful dish is ideal for a light lunch or as a dinner entree. The recipe is from Janet Hazen, author of “Pears: A Country Garden Cookbook.”

Shrimp, Pear and Sugar Pea Saute

Recipe from the California Pear Advisory Board.

2 shallots, thinly sliced

2 teaspoons olive oil

1 pound medium shrimp, shelled and tails removed

1/3 pound sugar peas, trimmed

2 pears, cut into 1-inch wedges

3 tablespoons dry white wine

1 tablespoon unsalted butter

2-1/2 to 3 tablespoons fresh orange juice

Salt and pepper, to taste

In large saute pan, cook the shallots in the olive oil over moderate heat for 3 minutes. Add the shrimp, sugar peas, pears and wine, and cook 4 minutes, stirring occasionally, until the shrimp are almost done. Add the butter and orange juice and cook 1 minute. Season with salt and pepper. Serve immediately.

Yield: 4 servings.

Nutrition information per serving: 244 calories, 25 grams protein, 7.5 grams fat (28 percent fat calories), 19 grams carbohydrate, 3 grams dietary fiber, 180 milligrams cholesterol, 245 milligrams sodium.