Scallops with Arugula, Lentils, and Butter Beans recipe
All Recipes Seafood Shellfish Scallops
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
Nutrition Info
- 361.1 caloriescarbohydrate: 32.8 gcholesterol: 68.5 mgfat: 8.2 gfiber: 9 gprotein: 39.5 gsaturatedFat: 1 gservingSize: -sodium: 631.4 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Scallops with Arugula, Lentils, and Butter Beans
Directions
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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.