Recipe By Chef John
Rating
Published Jul 25th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 4 servings Calories 361.1

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.

Recipe 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

Cooking Directions

  1. 1 Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

  • Calories 361.1
  • Carbohydrate 32.8 g
  • Cholesterol 68.5 mg
  • Fat 8.2 g
  • Fiber 9 g
  • Protein 39.5 g
  • Saturated Fat 1 g
  • Sodium 631.4 mg
  • Sugar 2.5 g

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Reviews

  1. Made this several times. Easy to make and delicious.
  2. I made a vegetarian version of this, with tofu instead of scallops. I mean you don't get that feeling of luxury from eating scallops, but my way was cheaper and tasted great to me.
  3. Yes a good meal
  4. Too pasty. Not the type of recipe that i will cook again and again.
  5. too pasty with the butter beans and lentils.
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