Scallops With Arugula

From a Shop Rite market pamphlet.

• Ready In: 25 mins
• Serves: 4

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

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.