Scallops With Arugula Lentils And Butter Beans Recipes

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.

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.

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.