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Curry Scallops & Cilantro Rice

  • 25 m
  • 25 m
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


  • 1 Pat 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.
  • 2 Add 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.
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