THE RECIPE JOURNAL · Main Course
Seared Scallops with Arugula, Lentils, and Creamy Butter Beans
This dish brings together tender scallops with the peppery bite of arugula and hearty lentils for a satisfying meal. Finished with creamy butter beans, it’s a simple yet elegant combination perfect for any night.
FROM THE KITCHEN • Seared Scallops with Arugula, Lentils, and Creamy Butter Beans
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the scallops with olive oil, paprika, cayenne, salt, and black pepper in a bowl until they’re well coated. Heat a nonstick pan over high heat, then sear the scallops for about 3 minutes on each side until they develop a nice golden crust. Once done, turn the heat down to medium and transfer the scallops to a bowl to rest.
02
Step 2
In the same pan, add the garlic and cook it for about 30 seconds until it smells amazing. Then stir in the butter beans, lemon juice, and Italian seasoning, cooking everything together for a couple of minutes until the beans start to get a little golden. Next, add the cooked lentils and arugula, stirring just until the arugula starts to wilt, which should take about half a minute.
03
Step 3
Pour any juices that collected from the scallops back into the pan, then add the scallops back in and gently toss everything together. Let it all warm through for another minute or so, then taste and adjust with a bit more salt and pepper if needed. Serve right away and enjoy!
Why you’ll love it
This dish combines tender, golden scallops with the peppery bite of arugula and the hearty texture of lentils and butter beans. It offers a great balance of flavors and nutrients, making it both satisfying and light. The creamy beans add richness without heaviness, perfect for a special yet healthy meal.
How to serve
Serve this dish with a crisp white wine or a light, citrusy salad to complement the richness. A slice of crusty bread on the side will help soak up the flavorful juices. Garnishing with fresh lemon zest or a drizzle of olive oil can brighten the flavors even more.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on low heat to avoid overcooking the scallops. Keep the salad components separate if possible to maintain freshness.
