(The ad below will not display on your printed page)
Curry Scallops & Cilantro Rice
EatingWell Test Kitchen
“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.”
1 pound dry sea scallops
½ teaspoon curry powder
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper
1 tablespoon butter
3 cups cooked instant or quick-cooking brown rice
½ cup chopped fresh cilantro
3-4 scallions, thinly sliced
Juice of 1 lemon
1Pat scallops dry and sprinkle both sides with curry powder, ¼ 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.
2Add cooked rice, cilantro, scallions, lemon juice and the remaining ¼ teaspoon salt to the pan. Cook, stirring, until heated through, about 1 minute. Serve the scallops with the rice.