Seared Scallops with Arugula, Lentils, and Butter Beans: A Symphony of Flavors

This recipe combines the delicate sweetness of seared scallops with the earthy heartiness of lentils and butter beans, all brought together by the peppery bite of arugula and a luscious lemon-butter sauce. It’s a dish that’s both elegant enough for a special occasion and satisfying enough for a weeknight meal. The contrasting textures and flavors create a truly memorable culinary experience.

## Why This Recipe Works

* **Scallop Sweetness:** Perfectly seared scallops develop a beautiful golden crust while remaining tender and juicy inside, providing a naturally sweet counterpoint to the other ingredients.
* **Earthy Lentils and Butter Beans:** Lentils and butter beans offer a hearty and nutritious base, providing protein and fiber. Their mild flavors complement the scallops and arugula perfectly.
* **Arugula’s Peppery Punch:** Arugula adds a vibrant peppery note that cuts through the richness of the butter and enhances the overall flavor profile.
* **Lemon-Butter Sauce:** The bright and tangy lemon-butter sauce ties everything together, adding richness and acidity that balances the dish.
* **Versatility:** This recipe can be easily adapted to your preferences. Feel free to substitute other greens for arugula, different types of beans or lentils, or add other vegetables like roasted red peppers or grilled zucchini.

## Ingredients

**For the Scallops:**

* 1 pound large sea scallops (about 16-20 scallops), patted dry
* 1 tablespoon olive oil
* 1 tablespoon butter
* Salt and freshly ground black pepper, to taste

**For the Lentils and Butter Beans:**

* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 cup brown or green lentils, rinsed
* 4 cups vegetable broth (or chicken broth)
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (15-ounce) can butter beans, rinsed and drained
* 2 tablespoons lemon juice, freshly squeezed

**For the Arugula and Lemon-Butter Sauce:**

* 4 cups arugula, washed and dried
* 4 tablespoons butter, unsalted
* 2 cloves garlic, minced
* 1/4 cup dry white wine (optional, but adds great flavor)
* 2 tablespoons lemon juice, freshly squeezed
* 1 tablespoon chopped fresh parsley
* Salt and freshly ground black pepper, to taste
* Red pepper flakes (optional, for a touch of heat)

## Equipment

* Large skillet or sauté pan
* Medium saucepan
* Whisk
* Cutting board
* Knife
* Measuring cups and spoons

## Instructions

**Step 1: Prepare the Lentils**

1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Add the rinsed lentils, vegetable broth, dried thyme, salt, and pepper to the saucepan. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still slightly firm. Cooking time may vary depending on the type of lentils used. Check for doneness after 20 minutes.
6. Once the lentils are cooked, stir in the rinsed and drained butter beans and 2 tablespoons of lemon juice. Taste and adjust seasoning as needed. You may want to add more salt, pepper, or lemon juice to achieve the desired flavor.
7. Keep the lentils warm while you prepare the scallops and sauce. You can cover the saucepan to retain heat.

**Step 2: Sear the Scallops**

1. Pat the scallops completely dry with paper towels. This is crucial for achieving a good sear. Excess moisture will steam the scallops instead of allowing them to brown.
2. Season the scallops generously with salt and freshly ground black pepper on both sides. Don’t be shy with the seasoning, as it will enhance the flavor of the scallops.
3. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or sauté pan over medium-high heat. The pan should be hot enough that the butter melts quickly and begins to sizzle.
4. Carefully place the scallops in the hot pan, making sure not to overcrowd them. Overcrowding will lower the temperature of the pan and prevent the scallops from searing properly. Work in batches if necessary.
5. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Avoid overcooking the scallops, as they will become tough and rubbery.
6. Remove the seared scallops from the pan and set aside. Keep them warm while you prepare the sauce.

**Step 3: Make the Lemon-Butter Sauce**

1. In the same skillet (no need to clean it), melt the remaining 4 tablespoons of butter over medium heat. Scrape up any browned bits from the bottom of the pan, as these will add flavor to the sauce.
2. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
3. (Optional) Add the dry white wine to the skillet and let it simmer for 1-2 minutes, allowing the alcohol to evaporate. The wine will add depth of flavor to the sauce. If you prefer not to use wine, you can skip this step.
4. Stir in the 2 tablespoons of lemon juice and chopped fresh parsley. Season with salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
5. Simmer the sauce for another minute, until it thickens slightly.

**Step 4: Assemble and Serve**

1. Divide the arugula among plates. You can toss the arugula with a little olive oil and lemon juice for added flavor.
2. Spoon the lentil and butter bean mixture over the arugula.
3. Top with the seared scallops.
4. Drizzle the lemon-butter sauce generously over the scallops, lentils, and arugula.
5. Serve immediately and enjoy!

## Tips for Success

* **Dry Scallops Thoroughly:** This is the most important step for achieving a good sear. Use paper towels to remove all excess moisture from the scallops.
* **Hot Pan:** Make sure the pan is hot before adding the scallops. The oil and butter should be shimmering and just beginning to smoke.
* **Don’t Overcrowd:** Sear the scallops in batches if necessary to avoid overcrowding the pan.
* **Don’t Overcook:** Overcooked scallops are tough and rubbery. Cook them just until they are opaque and slightly firm to the touch.
* **Fresh Ingredients:** Use fresh, high-quality ingredients for the best flavor.
* **Adjust Seasoning:** Taste and adjust the seasoning of the lentils, sauce, and scallops as needed.

## Variations

* **Vegetables:** Add roasted red peppers, grilled zucchini, or sautéed spinach to the lentil mixture.
* **Herbs:** Experiment with different herbs, such as rosemary, oregano, or basil.
* **Spice:** Add a pinch of red pepper flakes to the lentils or the sauce for a touch of heat.
* **Nuts:** Sprinkle toasted pine nuts or chopped walnuts over the dish for added texture and flavor.
* **Cheese:** Crumble goat cheese or feta cheese over the dish for a tangy and creamy element.
* **Different Greens:** Substitute spinach, kale, or mixed greens for arugula.
* **Different Beans/Lentils**: Cannellini beans, Great Northern beans, or French green lentils can be used in place of butter beans and brown lentils. Adjust cooking time as needed based on the type of lentil selected.

## Serving Suggestions

* Serve as a main course for a light and healthy meal.
* Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
* Serve with a side of crusty bread for soaking up the delicious sauce.
* For a more substantial meal, serve with a side of roasted vegetables or a green salad.

## Make-Ahead Tips

* The lentils can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
* The lemon-butter sauce can also be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving.
* The scallops are best when cooked fresh, but you can pat them dry and season them up to 30 minutes before cooking.

## Nutritional Information (Approximate per serving)

* Calories: 450-550
* Protein: 35-45g
* Fat: 20-30g
* Carbohydrates: 40-50g
* Fiber: 10-15g

## Enjoy!

This Seared Scallops with Arugula, Lentils, and Butter Beans recipe is a delightful and flavorful dish that’s sure to impress. With its combination of sweet, savory, and peppery notes, it’s a culinary adventure in every bite. Enjoy!