Scallops With Arugula

Oolala's Note:

From a Shop Rite market pamphlet.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb bay scallop
• 3 red bell peppers , can use yellow
• 2 tablespoons butter
• 1 garlic clove , minced
• 4 cups arugula , torn
• ½ cup whipping cream
• 2 tablespoons tomato paste
• 2 tablespoons lime juice
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions:

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.

Reviews

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Hubby and I loved the scallops and sauce with this recipe. The sauteed arugula and red peppers were flavorful and a change of pace from the pasta that usually accompanies our seafood. I served this with crusty roasted garlic baguette to sop up the sauce from the plate, and Hubby practically licked it clean. We will make this again.