Seared scallops on tender greens

Instructions

• Tear off and discard any tough muscles from side of scallops. Pat dry with paper towels and place in a small bowl. Sprinkle with cumin, paprika and salt. Using your hands, gently toss to evenly coat.

• Heat butter in a large non-stick frying pan over medium-high heat. When hot, add scallops. Cook until golden, about 2 min per side. Add wine and reduce heat to medium-low. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Cover and continue cooking until scallops give some resistance when pressed, 2 to 3 more min.

• Meanwhile, place arugula on 2 plates. Scatter with tomatoes and top with scallops. Increase heat and boil liquid in pan until reduced by half, about 2 more min. Drizzle over scallops and greens.