SCALLOPS WITH ARUGULA, LENTILS, AND BUTTER BEANS

Scallops with Arugula, Lentils, and Butter Beans image

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.

Provided by Chef John

Time 25m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 32.8 g, Cholesterol 68.5 mg, Fat 8.2 g, Fiber 9 g, Protein 39.5 g, SaturatedFat 1 g, Sodium 631.4 mg, Sugar 2.5 g