Ingredients25 m servings 361
- 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.
Per Serving: 361 calories; 8.2 32.8 39.5 68 631 Full nutrition
ReviewsRead all reviews 4
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.
Too pasty. Not the type of recipe that i will cook again and again.