Scallops with 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
• 1/2 teaspoon Italian seasoning
• 1 1/2 cups cooked lentils
• 1 cup arugula, or to taste

Directions

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.