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Curry Scallops & Cilantro Rice

Curry Scallops & Cilantro Rice

This recipe pairs curry-coated scallops and brown rice seasoned with cilantro, scallions and lemon. For this recipe you’ll need 3 cups cooked brown rice. Serve with roasted carrots tossed with cumin and coriander.


1 pound dry sea scallops

1/2 teaspoon curry powder

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper

1 tablespoon butter

3 cups cooked instant or quick-cooking brown rice

1/2 cup chopped fresh cilantro

3-4 scallions, thinly sliced

Juice of 1 lemon


Pat scallops dry and sprinkle both sides with curry powder, 1/4 teaspoon salt and pepper. Heat butter in a large nonstick skillet over medium heat until beginning to sizzle. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Remove to a plate.

Add cooked rice, cilantro, scallions, lemon juice and the remaining 1/4 teaspoon salt to the pan. Cook, stirring, until heated through, about 1 minute. Serve the scallops with the rice.


Per serving: 305 calories; 5 g fat (2 g sat, 1 g mono); 35 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 19 g protein; 3 g fiber; 750 mg sodium; 342 mg potassium.

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