Scallops with Arugula and Beans

Video

Images

Ingredients/ Instructions

Ingredients

• 1 pound scallops
• 2 tbsp olive oil
• pinch of cayenne
• 1 tsp paprika
• salt and fresh ground black pepper to taste
• 1 clove garlic
• 1 lemon
• 12 oz jar butter bean - or any large cooked bean
• 1 1/2 cup cooked lentils
• 1/2 tsp dried Italian herbs
• 2 large handfuls baby arugula

Instructions

Step 1

Put 1 pound scallops into a large bowl.
Add 2 tbsp olive oil,
a pinch of cayenne,
1 tsp paprika,
salt and fresh ground black pepper. Stir well.

Step 2

Put a dry pan over high heat. When the pan is hot,
put the scallops in. Sear each side for 3 minutes.
Remove and set aside.

Step 3

Set the heat to medium. Add 1 clove garlic,
the juice of 1 lemon,
12 oz jar butter bean (or any large cooked bean),
and 1/2 tsp dried Italian herbs. Stir around.

Step 4

After cooking for 1-2 minutes,
dump in 1 1/2 cup cooked lentils
and 2 large handfuls baby arugula.
Stir around. Add the scallops juice.
Stir around. Dump in the scallops.
Add some salt and pepper to taste.

Step 5

Then transfer them to a serving plate, topped with some cayenne.

Comments

• John - Mon 22 Feb 2010 @ 14:30

  One great thing about using Apple's iMovie editing software is the library of instrumental soundtracks that you can use as music in your video clips (Hey, Apple, you made billions last quarter, how about a donation for this plug?). There are a few dozen options, and if you've been watching my video recipes for a while, you've heard many of them. This very delicious Scallops and Arugula with Lentils and Butter Bean recipe video features a soundtrack called "watercolor." At first listen, I thought it was a nice light tune to match with this savory spring dish. But, now that the clip is finished, and I've listened to it a few times, I realize that my scallops are accompanied by bad elevator music. So, please forgive me, and I'm sorry about all those dentist office waiting rooms this will remind you of.

• John - Mon 22 Feb 2010 @ 14:30

  In the clip I mention something called the "Maillard effect." It's the actual reaction that most cooks incorrectly call "caramelization." I could explain it to you in my own words, or simply copy and paste from Wikipedia…guess which one this is: "The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Like caramelization, it is a form of non-enzymatic browning. In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction." I hope that clears things up. Enjoy!