Scallops With Arugula Recipe

Name: Scallops With Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Rinse scallops, pat dry and set aside.
2
Slice peppers lengthwise inot 1/2 inch wide strips.
3
In a large skillet, melt the butter over medium-high heat.
4
Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
5
Add arugula; stir fry for 30 seconds or until just wilted.
6
Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
7
To the same skillet, add cream and tomato paste.
8
Bring mixture to a boil and add scallops.
9
Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
10
Remove scallops with a slotted spoon; arrange alongside vegetables.
11
Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
12
Add lime juice, salt and pepper.
13
Spoon cream mixture over scallops.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb bay scallop, 3 red bell peppers, can use yellow, 2 tablespoons butter, 1 garlic clove, minced, and more.

Yes, Scallops With Arugula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Arugula

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