Curry Scallops & Cilantro Rice

4.1 (46)
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.

Yield: 4 servings, about 3 scallops & 3/4 cup rice each
Active Time: 25
Total Time: 25

Ingredients

  • 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

Preparation

  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.

Nutrition

Nutrition Per Serving

calories 305
fat 5 g (2 g sat, 1 g mono)
cholesterol 35 mg
carbohydrates 44 g
protein 19 g
fiber 3 g
sodium 750 mg
potassium 342 mg

Nutrition Bonus Vitamin C (15% daily value)

Carbohydrate Serving 3

Exchanges 2 1/2 starch, 2 lean meat, 1/2 fat

From EatingWell March/April 2012