Spicy Scallops with Arugula and Cherry Tomatoes

By bakers_delight85

Ingredients

• 4 garlic coves, thinly sliced
• 1/2 tsp. crushed red pepper, or to taste
• 1 1/4 pounds bay scallops
• 1 5-ounce bag pre-washed baby arugula, tough stems removed
• 1 pint cherry or grape tomatoes, cut in half

Details

Servings 4

Preparation

Step 1

In a large, well-oiled skillet over medium heat, saute the garlic and crushed red pepper until garlic is softened and aromatic. Add the scallops and saute for 1 minute. Add a large handful of the arugula and saute until it begins to wilt. Repeat, adding arugula a handful at a time, stirring frequently until all the arugula wilts. Add tomatoes and toss to combine until heated through. Season with salt and pepper. (Make buttered orzo or small noodles to finish the meal.)