Scallops with Arugula, Lentils, and Butter Beans Recipe

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.