Curry Scallops & Cilantro Rice for Two

Curry Scallops & Cilantro Rice for Two

This recipe for two pairs curry-coated scallops and brown rice seasoned with cilantro, scallions and lemon. Serve with roasted carrots tossed with cumin and coriander.

From EatingWell: March/April 2012
Yield: 2 servings, about 3 scallops & 3/4 cup rice each
Active Time: 25 minutes
Total Time: 25 minutes


  1. 8 ounces (about 6 large) dry sea scallops (see Tip)
  2. 1/4 teaspoon curry powder
  3. 1/4 teaspoon salt, divided
  4. 1/8 teaspoon freshly ground pepper
  5. 1/2 tablespoon butter
  6. 1 1/2 cups cooked instant or quick-cooking brown rice
  7. 1/4 cup chopped fresh cilantro
  8. 2 scallions, thinly sliced
  9. 2 tablespoons lemon juice


  1. Pat scallops dry and sprinkle both sides with curry powder, 1/8 teaspoon salt and pepper. Heat butter in a medium 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 1/8 teaspoon salt to the pan. Cook, stirring, until heated through, about 1 minute. Serve the scallops with the rice.

Tips & Notes


Nutrition Per Serving: 307 calories; 5 g fat (2 g sat, 1 g mono); 35 mg cholesterol; 45 g carbohydrates; 19 g protein; 3 g fiber; 751 mg sodium; 352 mg potassium.

Nutrition Bonus: Nutrition bonus: Vitamin C (15% daily value)

Carbohydrate Serving