Curry Scallops and Cilantro Rice

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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.

Curry Scallops and Cilantro Rice
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 25 minutes

  • 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

  1. 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.

  2. 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.

Nutritional Facts

Serving Size
about 3 scallops and 3/4 cup rice
44 g
5 g
Saturated Fat
2 g
19 g
35 mg
Dietary Fiber
3 g
342 mg
750 mg
4 servings
about 3 scallops and 3/4 cup rice each
2 1/2 starch
2 lean meat
1/2 fat
Vitamin C
15% daily value

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