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20 minute dinner recipes

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Curry Scallops & Cilantro Rice for Two


From EatingWell:  March/April 2012

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.

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



  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.


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

Tips & Notes