Scallops With Arugula Recipes

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SCALLOPS WITH ARUGULA, LENTILS, AND BUTTER BEANS



Scallops with Arugula, Lentils, and Butter Beans image

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.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

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
½ teaspoon Italian seasoning
1 ½ cups cooked lentils
1 cup arugula, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 32.8 g, Cholesterol 68.5 mg, Fat 8.2 g, Fiber 9 g, Protein 39.5 g, SaturatedFat 1 g, Sodium 631.4 mg, Sugar 2.5 g

ARUGULA SALAD WITH SEARED SCALLOPS



Arugula Salad with Seared Scallops image

Arugula, tender Boston lettuce and red radishes join roasted walnut oil, white wine vinegar, minced shallot and sweet honey for a salad that accentuates the delicate flavor of sea scallops. Pair with crusty bread and sparkling wine if you like.

Time 10m

Yield Serves 4 to 6

Number Of Ingredients 11

1 medium head Boston or butter lettuce, torn into bite-size pieces
2 cups packed arugula leaves, torn into bite-size pieces
1 bunch red radishes, sliced
1/3 cup roasted walnut oil
2 tablespoons white wine vinegar
1 small shallot, finely chopped
1/2 teaspoon honey, (optional)
1/4 teaspoon fine sea salt, divided
1 pound sea scallops, side muscle removed
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground black pepper

Steps:

  • Toss lettuce, arugula and radishes together in a large salad bowl and set aside.
  • Whisk together walnut oil, vinegar, shallots, honey, and salt and pepper to make a dressing and set aside.
  • In a large bowl, toss together lettuce, arugula and radishes.
  • In a small bowl, whisk together walnut oil, vinegar, shallot, honey, 1/8 teaspoon of the salt and pepper. Set aside.
  • Season scallops on both sides with remaining salt. Heat olive oil in a large skillet over medium heat.
  • Add scallops and cook, turning once, until just cooked through and lightly golden, about 2 minutes per side.
  • Toss greens with dressing and transfer to individual plates.
  • Top with scallops and serve immediately.

Nutrition Facts : Calories 200 calories, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 410 milligrams, Carbohydrate 6 grams, Protein 10 grams

SEARED SCALLOPS WITH CITRUS, ARUGULA AND POMEGRANATE SALAD



Seared Scallops with Citrus, Arugula and Pomegranate Salad image

Provided by Anne Burrell

Categories     appetizer

Time 26m

Yield 4 servings

Number Of Ingredients 10

3 clementines, peeled and cut into segments
1 ruby red grapefruit, peeled and cut into segments
Salt
Pinch crushed red pepper
8 large dry diver sea scallops
Extra-virgin olive oil
2 cloves garlic, smashed
2 cups baby arugula
1/2 small red onion, finely julienned
1/2 cup pomegranate seeds

Steps:

  • Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
  • Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
  • While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
  • Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.

SCALLOPS WITH ARUGULA



Scallops With Arugula image

Make and share this Scallops With Arugula recipe from Food.com.

Provided by Oolala

Categories     Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
3 red bell peppers, can use yellow
2 tablespoons butter
1 garlic clove, minced
4 cups arugula, torn
1/2 cup whipping cream
2 tablespoons tomato paste
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse scallops, pat dry and set aside.
  • Slice peppers lengthwise inot 1/2 inch wide strips.
  • In a large skillet, melt the butter over medium-high heat.
  • Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
  • Add arugula; stir fry for 30 seconds or until just wilted.
  • Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
  • To the same skillet, add cream and tomato paste.
  • Bring mixture to a boil and add scallops.
  • Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
  • Remove scallops with a slotted spoon; arrange alongside vegetables.
  • Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
  • Add lime juice, salt and pepper.
  • Spoon cream mixture over scallops.

Nutrition Facts : Calories 291.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 93.5, Sodium 451.5, Carbohydrate 12.1, Fiber 2.5, Sugar 5.3, Protein 21.6

PAPPARDELLE WITH SCALLOPS



Pappardelle with Scallops image

Provided by Guy Fieri

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound large sea scallops, patted dry
1 pound pappardelle pasta
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 teaspoon sea salt, plus 1/2 teaspoon
2 cups mixed chanterelle, oyster, trumpet, mushrooms, thinly sliced
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper, plus more for serving
3 cups arugula
2 tablespoons white truffle oil
2 ounces best quality Parmesan, shaved

Steps:

  • Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
  • Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
  • Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
  • In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm. Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine. Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.

SPICY LINGUINE WITH SCALLOPS & ARUGULA (ROCKET)



Spicy Linguine With Scallops & Arugula (Rocket) image

This is from the october's Sainsbury's magazine. It is absolutely delicious and one of the quickest meals you could ever do with just 10 mins prep and 10 mins cooking time! I've made this with king prawns as well. Make sure you use the best quality ingredients you can afford because it makes a huge difference to the flavour.

Provided by HappyBunny

Categories     Lactose Free

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

350 g linguine
3 tablespoons olive oil (I use a bit more)
16 king scallops, trimmed and halved if very large
1 red chile, finely chopped
2 garlic cloves, peeled and finely chopped
2 tomatoes, peeled and chopped
1 lemon, juice and zest of
50 g rocket (recipe says a handful)
salt & freshly ground black pepper

Steps:

  • Boil the linguine according to the instructions on the packet.
  • Meanwhile heat the olive oil in a large frying pan and add the scallops; Cook for 1-2 mins on each side until golden.
  • Add the chilli, garlic and tomatoes and stir into the scallop juices, followed by the lemon juice and cook for 30 seconds.
  • Drain the pasta and add the scallop mixture and rocket leaves to it; Season with salt and pepper, toss and serve immediately garnished with the lemon zest.

Nutrition Facts : Calories 490.8, Fat 12.2, SaturatedFat 1.7, Cholesterol 19.8, Sodium 109, Carbohydrate 72.1, Fiber 4, Sugar 4.3, Protein 22.7

SCALLOPS WITH WILTED SPINACH AND ARUGULA



Scallops with Wilted Spinach and Arugula image

In just a few minutes, scallops are seared and served over garlicky arugula and spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 8

16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons safflower oil
2 garlic cloves, thinly sliced lengthwise
7 ounces baby spinach (about 10 cups)
7 ounces baby arugula (about 10 cups)
1/4 teaspoon crushed red-pepper flakes

Steps:

  • Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
  • Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.

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