Scallops with Arugula, Lentils, and Butter Beans

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 361 Calories

Ingredients

• 1 lemon, juiced
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• ½ teaspoon Italian seasoning
• 1 pound scallops
• 1 pinch cayenne pepper
• 1 clove garlic, crushed
• 1 teaspoon sweet paprika
• 1 (12 ounce) bottle butter beans, rinsed and drained
• 1 ½ cups cooked lentils
• 1 cup arugula, or to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.