Scallops With Arugula

• 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.

bay scallop, red bell peppers, butter, garlic, arugula, whipping cream, tomato paste, lime juice, salt, pepper

Taken from www.food.com/recipe/scallops-with-arugula-211891 (may not work)