Best Scallops With Arugula Lentils And Butter Beans Recipes

CITRUS SCALLOPS II

Citrus Scallops II image

This is a scallop recipe I concocted in my mind one night, and literally made up as I was going along. It is simple, wonderful, and very forgiving. I have shared this with a few folks and they love it. Works with rice or fine noodles and pasta.

Provided by COTTER_NH

Categories Seafood Shellfish Scallops

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

2 ½ tablespoons olive oil
1 pound bay scallops
2 tablespoons all-purpose flour
1 cup white wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 ½ tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter

Steps:

Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 12 g, Cholesterol 83.9 mg, Fat 15.4 g, Fiber 0.6 g, Protein 29.3 g, SaturatedFat 4.8 g, Sodium 374.1 mg, Sugar 1 g

SCALLOPS WITH ARUGULA

Scallops With Arugula image

Make and share this Scallops With Arugula recipe from Food.com.

Provided by Oolala

Categories Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb bay scallop
3 red bell peppers, can use yellow
2 tablespoons butter
1 garlic clove, minced
4 cups arugula, torn
1/2 cup whipping cream
2 tablespoons tomato paste
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Rinse scallops, pat dry and set aside.
Slice peppers lengthwise inot 1/2 inch wide strips.
In a large skillet, melt the butter over medium-high heat.
Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
Add arugula; stir fry for 30 seconds or until just wilted.
Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
To the same skillet, add cream and tomato paste.
Bring mixture to a boil and add scallops.
Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
Remove scallops with a slotted spoon; arrange alongside vegetables.
Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
Add lime juice, salt and pepper.
Spoon cream mixture over scallops.