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.)
Curry Scallops & Cilantro Rice
From EatingWell: March/April 2012
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.
12 Reviews for Curry Scallops & Cilantro Rice
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.
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.
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".
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.