Scallops With Arugula, Lentils, And Butter Beans - cooking recipe

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

Preparation

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.