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Curry Scallops & Cilantro Rice

March/April 2012

Your rating: None Average: 4 (58 votes)

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.


Curry Scallops & Cilantro Rice

12 Reviews for Curry Scallops & Cilantro Rice

10/22/2015
Anonymous
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 entrée in a good restaurant and you can make it for guests at home and be a star.)

Easy but fabulous
Comments
01/05/2015
Anonymous
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.

easy
Comments
06/30/2014
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.

Easy, filling, quick
Comments
12/17/2013
Anonymous
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".

Easy
Comments
05/18/2013
Anonymous

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.

Easy to make
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