Scallops With Arugula, Lentils, And Butter Beans

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.