Name: Scallops with Arugula, Lentils, and Butter Beans
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Scallops - 1 pound; Olive oil - 2 tablespoons; Sweet paprika - 1 teaspoon; Cayenne pepper - 1 pinch; Salt and freshly ground black pepper to taste - 1 pinch; Garlic, crushed - 1 clove; Butter beans, rinsed and drained - 1 (12 ounce) bottle; Lemon, juiced - 1; Italian seasoning - ½ teaspoon; Cooked lentils - 1 ½ cups; Arugula, or to taste - 1 cup

Scallops with Arugula, Lentils, and Butter Beans

Recipe information

Cooking:

15 min.

Servings per container:

Source:

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Ingredients for - Scallops with Arugula, Lentils, and Butter Beans

1. Scallops - 1 pound

2. Olive oil - 2 tablespoons

3. Sweet paprika - 1 teaspoon

4. Cayenne pepper - 1 pinch

5. Salt and freshly ground black pepper to taste - 1 pinch

6. Garlic, crushed - 1 clove

7. Butter beans, rinsed and drained - 1 (12 ounce) bottle

8. Lemon, juiced - 1

9. Italian seasoning - ½ teaspoon

10. Cooked lentils - 1 ½ cups

11. Arugula, or to taste - 1 cup

How to cook deliciously - Scallops with Arugula, Lentils, and Butter Beans

1. Stage

Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.

2. Stage

Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.

3. Stage

Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.

4. Stage

Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.