• 096a37bccc8f5ad5d5e4495fb8f81915

Lemon Butter Scallops With Tomatoes, Beans, And Wilted Arugu

Prep
Cook
Serves 4people
Ingredients
1
lb bay scallops (see substitutions above)
1
can (14.5 oz) cannellini beans
2
lemons
4
cloves garlic
1
red Fresno chili pepper (or use crushed red pepper)
1
pt cherry tomatoes
2
tbsp butter (see substitutions above)
1
cup chicken stock
5/2
oz arugula (see substitutions above)
Salt and pepper to taste
Extra virgin olive oil and crusty bread, optional, for serving
Bay Scallops: Shrimp OR use tilapia and flake it apart as it cooks.
Arugula: Baby spinach, kale, Swiss chard, mustard greens, OR your favorite green
Butter: Extra virgin olive oil or canola oil–flavor might be a bit different
Directions
1.
Prepare the Marinated Garlic: Juice and zest both lemons. Reserve 1 teaspoon of lemon zest for garnish. Mince the garlic. Trim and remove the seeds of the chili pepper and slice thinly into rounds. In a bowl, combine half the lemon juice (reserve the other half of the lemon juice for later in the recipe) and all the remaining lemon zest with the garlic and red pepper and toss to combine. Set aside for 10 minutes.
2.
Prepare Ingredients: As the garlic is marinating, prepare the remaining ingredients. Pat the bay scallops dry, season with salt and pepper, and refrigerate until ready to use. Drain and rinse the beans. Halve the cherry tomatoes.
3.
Cook the Bay Scallops: Add the butter to a deep sauté pan and melt over medium high heat. Once melted and frothy, add the marinated garlic and red pepper along with all of the lemon juice and zest in the bowl. Cook for 2-4 minutes until fragrant and beginning to brown. Add the scallops and cook for 2-4 additional minutes until just cooked through and opaque. Pour the scallops and all the juices in the pan into a medium bowl and set aside.
4.
Cook the Tomatoes: Return the sauté pan to medium heat and add the tomatoes and cook for 2 minutes until just beginning to soften. Add the beans and season with salt and pepper. Cook, stirring frequently, until the beans are tender. Add the chicken stock and remaining lemon juice and bring to a boil. Cook for 10-12 minutes until reduced by over half.
5.
Finish the Dish: Add the arugula to the sauté pan and cook for 1-3 minutes until just wilted. Stir in the bay scallops and any juice remaining in the bowl and toss to coat and cook for an additional minute until the scallops are warmed through. Turn off the heat.
6.
To Serve: Divide the bay scallops between bowls and garnish with a sprinkle of reserved lemon zest and a crack of fresh black pepper. Drizzle with a touch of extra virgin olive oil and crusty bread, if desired. Enjoy!

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift