Description
This very delicious scallops with arugula, lentils, and butter beans recipe is a savory spring dish. You can substitute any large, cooked bean for the butter beans.
Ingredients
- 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
- ½ teaspoon Italian seasoning
- 1 ½ cups cooked lentils
- 1 cup arugula, or to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4