Ingredients
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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
Directions
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Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
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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.
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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.
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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 |
8g | Fat |
33g | Carbs |
40g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 361 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 5% |
Cholesterol 69mg | 23% |
Sodium 631mg | 27% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 9g | 32% |
Total Sugars 3g | |
Protein 40g | 79% |
Vitamin C 8mg | 9% |
Calcium 97mg | 7% |
Iron 6mg | 36% |
Potassium 780mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.