Pan-Seared Scallops atop Arugula, Lentils, and Butter Beans

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

Step 1

Tos the scallops with olive oil, paprika, cayenne, salt, and black pepper in a bowl until they’re evenly coated. Heat a nonstick pan over high heat, then add the scallops and cook them for about 3 minutes on each side until they get a nice golden crust. Once they’re done, lower the heat to medium and set the scallops aside in a bowl.

Step 2

In the same pan, add the garlic and cook it for just about 30 seconds until it smells amazing. Then stir in the butter beans, lemon juice, and Italian seasoning, letting everything cook together for a minute or two until the beans start to brown a little. Next, add the cooked lentils and arugula, stirring until the arugula just begins to wilt, which should only take about 30 seconds.

Step 3

Pour any juices that collected from the scallops back into the pan over the greens and beans, then gently fold the scallops back in. Let everything heat through for another minute or so, and finish by seasoning with a bit more salt and pepper to taste. Serve warm and enjoy!