- 1 pound bay scallops
- 14.5- ounce can cannellini beans drained and rinsed
- 2 lemons juiced and zested, juice and zest kept separate
- 4 cloves garlic peeled and minced
- 1 red Fresno chili pepper trimmed and sliced into rounds or use crushed red pepper
- 1 pint cherry tomatoes halved
- 2 tablespoons butter
- 1 cup chicken stock
- 3 ounces arugula
- Salt and pepper to taste
- Extra virgin olive oil and crusty bread optional, for serving
Prepare the marinated garlic:
In a bowl, combine half the lemon juice, all but 1 teaspoon of lemon zest, garlic, and red pepper, and toss to combine. Set aside for 10 minutes.
Cook the bay scallops:
Add the butter to a wide pot and melt over medium-high heat. Once melted and bubbly, add the marinated garlic and red pepper. 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.
Finish the beans and greens:
Calories: 259kcal | Carbohydrates: 32g | Protein: 23g | Fat: 7g | Sodium: 749mg | Fiber: 8g | Sugar: 5g | Vitamin C: 60mg