Scallops Accompanied by Arugula, Lentils, and Butter Beans

Ingredients 0/11

Step 1

Mix the scallops with olive oil, paprika, cayenne, salt, and black pepper in a bowl until they’re fully coated. Heat a nonstick skillet over high heat, then cook the scallops for about 3 minutes on each side until they get a nice golden crust. Lower the heat to medium and transfer the scallops to a bowl for the moment.

Step 2

In the same skillet, add the garlic and cook just until you can smell it, about 30 seconds. Toss in the butter beans, lemon juice, and Italian seasoning, stirring occasionally until the beans start to turn golden, which should take a minute or two. Next, add the cooked lentils and arugula, stirring everything together until the arugula starts to wilt, about half a minute.

Step 3

Pour any juices that collected with the scallops back into the skillet over the greens, then gently fold the scallops into the lentil and bean mixture. Let everything warm through for another minute or so, then taste and adjust with salt and pepper before serving.