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Scallops with Arugula, Lentils, and Butter Beans

Scallops with Arugula, Lentils, and Butter Beans

Chef John

"This very delicious scallops with arugula, lentils, and butter beans recipe is a savory spring dish. You can substitute any large, cooked bean for the butter beans."
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25 m servings 361 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
  2. 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.
  3. 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.
  4. 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.

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Read all reviews 2
Most helpful
Most positive
Least positive

Too pasty. Not the type of recipe that i will cook again and again.

too pasty with the butter beans and lentils.

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