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Scallops with Arugula, Lentils, and Butter Beans

Rated as 4.12 out of 5 Stars

"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."
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25 m servings 361
Original recipe yields 4 servings


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

Per Serving: 361 calories; 8.2 32.8 39.5 68 631 Full nutrition

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Read all reviews 4
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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.

Yes a good meal

Too pasty. Not the type of recipe that i will cook again and again.

too pasty with the butter beans and lentils.