Scallops with Arugula, Lentils, and Butter Beans

Name: Scallops with Arugula, Lentils, and Butter Beans
Total time: 25
Yield: 4
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

Recipe by John Mitzewich from allrecipes.com

Dinner 25 Mins.

Ingredients

4 servings

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1 pound scallops
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2 tablespoons olive oil
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1 teaspoon sweet paprika
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1 pinch cayenne pepper
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salt and freshly ground black pepper to taste
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1 clove garlic, crushed

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1 (12 ounce) bottle butter beans, rinsed and drained
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1 lemon, juiced
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½ teaspoon Italian seasoning
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1 ½ cups cooked lentils
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1 cup arugula, or to taste

Instructions

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.