- 1 pound scallops
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 pinch cayenne pepper
- salt and freshly ground black pepper to taste
- 1 clove garlic, crushed
- 1 (12 ounce) bottle butter beans, rinsed and drained
- 1 lemon, juiced
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups cooked lentils
- 1 cup arugula, or to taste
- Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
- 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.
- 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.
- 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.
05/07/2018
recipepes.com
Scallops with Arugula, Lentils, and Butter Beans, recipe
PT15M
PT1H
5
455 calories
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