Scallops Accompanied by Arugula, Lentils, and Butter Beans
A dish combines tender scallops with the peppery bite of arugula and the hearty goodness of lentils and butter beans. It’s a simple yet elegant meal that’s perfect for a cozy dinner or impressing guests.
Prep Time15 min
Cook Time10 min
Total Time25 min
Difficulty
Easy
Chef Tips
Pat the scallops dry before cooking to get a nice golden crust.
Cook the lentils just until tender to avoid mushiness; they should hold their shape.
Warm the butter beans gently to keep their creamy texture intact.
Ingredients
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What Makes This Dish So Tasty
This dish combines tender, seared scallops with the peppery bite of arugula and the hearty texture of lentils and butter beans. It balances fresh, earthy flavors with a touch of richness, making it both satisfying and light. Perfect for a meal that feels special without being complicated.
Step 1
Mix the scallops with olive oil, paprika, cayenne, salt, and black pepper in a bowl until they’re fully coated. Heat a nonstick skillet over high heat, then cook the scallops for about 3 minutes on each side until they get a nice golden crust. Lower the heat to medium and transfer the scallops to a bowl for the moment.
Step 2
In the same skillet, add the garlic and cook just until you can smell it, about 30 seconds. Toss in the butter beans, lemon juice, and Italian seasoning, stirring occasionally until the beans start to turn golden, which should take a minute or two. Next, add the cooked lentils and arugula, stirring everything together until the arugula starts to wilt, about half a minute.
Step 3
Pour any juices that collected with the scallops back into the skillet over the greens, then gently fold the scallops into the lentil and bean mixture. Let everything warm through for another minute or so, then taste and adjust with salt and pepper before serving.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Combinations
Serve this dish with a crisp white wine like Sauvignon Blanc or a light, citrusy sparkling water. A fresh lemon wedge on the side adds a bright finish. Pair with crusty bread or a simple green salad to keep the meal balanced and refreshing.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on low heat to keep the scallops tender and prevent the beans from breaking down. For best taste, enjoy this dish fresh.
Frequently Asked Questions
How do I know when the scallops are cooked properly?
Cook scallops about 3 minutes per side until they develop a golden crust and are opaque in the center.
Can I use dried lentils instead of cooked lentils?
Yes, just cook the dried lentils according to package instructions before adding them to the recipe.
What can I substitute for butter beans if I don’t have any?
Cannellini beans or great northern beans work well as a substitute for butter beans.
Is it necessary to use fresh arugula, or can I use baby spinach?
You can substitute baby spinach if you prefer; it will wilt similarly and complement the dish.
Can I prepare parts of this dish ahead of time?
Yes, cook the lentils and rinse the beans ahead to save time during cooking.
How spicy is this dish with the cayenne pepper?
The cayenne adds a mild heat, but you can adjust or omit it based on your spice preference.
What is the best oil to use if I don’t have olive oil?
A mild-flavored oil like avocado or vegetable oil can be used as a substitute.
Should I remove the garlic after cooking or leave it in?
Leave the garlic in for flavor, but make sure it’s cooked just until fragrant to avoid bitterness.
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