Curry Scallops & Cilantro Rice

Curry Scallops & Cilantro Rice

12 Reviews
From: EatingWell Magazine, March/April 2012

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  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 information

  • Serving size: about 3 scallops & 3/4 cup rice
  • Per serving: 305 calories; 5 g fat(2 g sat); 3 g fiber; 44 g carbohydrates; 19 g protein; 30 mcg folate; 35 mg cholesterol; 1 g sugars; 0 g added sugars; 341 IU vitamin A; 9 mg vitamin C; 20 mg calcium; 1 mg iron; 750 mg sodium; 341 mg potassium
  • Nutrition Bonus: Vitamin C (15% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 2 lean meat, 1/2 fat

Reviews 12

October 22, 2015
profile image
By: EatingWell User
A fine restaurant caliber meal I completely agree with the previous review - if you change multiple ingredients, you didn't make this recipe! If you do, you will have a beautiful plate full of wonderful flavors with almost no effort. (By the way, we pay $22-$32 a pound for sea scallops and it's worth it - this would be a $40 entree in a good restaurant and you can make it for guests at home and be a star.) Pros: Easy but fabulous Cons: Sea scallops are expensive - but worth it
January 05, 2015
profile image
By: EatingWell User
Make as directed I don't understand how people can comment on this recipe that completely change it! Almost all of these comments were like, this is great, but I substituted this that and the other thing. That is not helpful!! Make it as directed or don't bother commenting. Pros: easy
June 30, 2014
profile image
By: fbrady581
Easy weeknight meal I went looking for scallops at my usual grocery store but found they were pretty pricey about $12 a pound. So I substituted the scallops for pacific cod which was about half the price. It turned out well and I'd definitely make it again. Pros: Easy, filling, quick Cons: Scallops pricey
December 17, 2013
profile image
By: EatingWell User
Best Scallop Recipe Ever! I seldom cook scallops because my husband is not a fan ... he doesn't like cilantro either. But, in a rebellious mood I made this for dinner and he not only loved it but had 2 servings! Wonderful with the roasted carrots, too! Definitely a keeper. Pros: Easy
May 18, 2013
profile image
By: EatingWell User
I used chicken as I am the only scallop lover in my family. I had leftover white rice from a meal earlier in the week. (I purposely made extra knowing this recipe was on my meal list,) and green onions, lemons and cilantro are common staples in my house. It took no time at all to make. I only used one pan to cook everything in. Clean up was a breeze. Great meal for a warm summer evening. Light but filling, bursting with flavor. Pros: Easy to make
March 19, 2013
profile image
By: EatingWell User
Yum! I am doing the budget friendly meal plan and was surprised to scallops on the list. I am in Central Texas and scallops are $15/lb. Maybe it's a seasonal thing- I have never bought them because they are always so expensive. Anyway, I got a 2 lb bag of frozen shrimp for $10 and used 1 lb. for this recipe. It came out AMAZING. I wish I had taken a picture, it looked like something from a restaurant. I would highly recommend this for a gathering, it's so easy but looks and tastes great! Plus it doesn't take long so you can spend more time out of the kitchen. If you aren't sure if your company will like cilantro- I think it would be just as good with fresh parsley or just the lemon juice. Pros: Tasty, Healthy Cons: Price
March 11, 2013
profile image
By: mss4038
Delicious! Didn't want it to end! My husband and I love curry and cilantro, and we really enjoyed this meal. My 2yo liked the rice (I diced up the scallops really small and mixed them into the rice so she ate them too). My 5yo doesn't like cilantro otherwise in think he would have eaten this with no problem. I took the suggestion of serving with roasted carrots (also yummy). I followed the recipe exactly: The scallops cooked up perfectly and tossing the rice with the cilantro, scallions and lemon juice was fast and easy. Lots of great flavor. Will definitely make this again. Pros: Easy, few ingredients, quick
April 26, 2012
profile image
By: EatingWell User
Easy & Tasty - a Family pleaser! This was so tasty! All my kids liked it (ages 20, 13 & 11) and it was my first time making scallops - their first time eating them! Pros: really easy and quick
April 21, 2012
profile image
By: EatingWell User
Anything with cilantro is awesome to me!!! I just can't get enough cilantro! Love these budget friendly meals!!