Curry Scallops & Cilantro Rice for Two

Curry Scallops & Cilantro Rice for Two

3 Reviews
From: EatingWell Magazine, 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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces (about 6 large) dry sea scallops (see Tip)
  • ¼ teaspoon curry powder
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon freshly ground pepper
  • ½ tablespoon butter
  • 1½ cups cooked instant or quick-cooking brown rice
  • ¼ cup chopped fresh cilantro
  • 2 scallions, thinly sliced
  • 2 tablespoons lemon juice


  • Active

  • Ready In

  1. Pat scallops dry and sprinkle both sides with curry powder, ⅛ 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 ⅛ teaspoon salt to the pan. Cook, stirring, until heated through, about 1 minute. Serve the scallops with the rice.
  • 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.

Nutrition information

  • Serving size: about 3 scallops & ¾ cup rice
  • Per serving: 307 calories; 5 g fat(2 g sat); 3 g fiber; 45 g carbohydrates; 19 g protein; 32 mcg folate; 35 mg cholesterol; 1 g sugars; 0 g added sugars; 378 IU vitamin A; 9 mg vitamin C; 23 mg calcium; 1 mg iron; 751 mg sodium; 351 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 2 lean meat, ½ fat

Reviews 3

October 22, 2015
profile image
By: EatingWell User
Restaurant-worthy Beautiful plate - look like a $40 restaurant entree and tastes just as good. Wonderful combination of flavors and textures. Pros: Quick and easy Cons: Sea scallops are expensive - but worth it, especially for just 2 portions
February 05, 2013
profile image
By: EatingWell User
Terrific flavor loved this. BUT - I increased the curry powder and used 2 tsp of curry powder, and that coated only 3/4 lb scallops. I can't imagine using less curry. I do not like hot spicy foods, so it's not just me! May depend on the heat of the curry you use. Also, used basil instead of cilantro since that is what i had on hand, and used organic short grain brown rice that i cooked ahead and then sauteed with the scallions, basil and lemon juice. the rice was great. nice contract with the scallops. very pretty dish. Pros: easy to make, great flavor Cons: none
January 18, 2013
profile image
By: EatingWell User
The best!!! This is wonderful, a big hit at our house Pros: Easy, fast and wonderful Cons: none
More Reviews