Curry Scallops & Cilantro Rice for Two
Tip: Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.
2 1/2 starch, 2 lean meat, 1/2 fat