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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2012


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Pat scallops dry and sprinkle both sides with curry powder, 1/4 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.

  • Add cooked rice, cilantro, scallions, lemon juice and the remaining 1/4 teaspoon salt to the pan. Cook, stirring, until heated through, about 1 minute. Serve the scallops with the rice.

Nutrition Facts

306 calories; protein 18.6g; carbohydrates 44.4g; dietary fiber 2.8g; sugars 0.7g; fat 5.3g; saturated fat 2g; cholesterol 34.8mg; vitamin a iu 341IU; vitamin c 8.6mg; folate 29.9mcg; calcium 20.1mg; iron 1.1mg; magnesium 29.6mg; potassium 340.9mg; sodium 750mg; thiamin 0.1mg.

Reviews (14)

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14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Easy & Tasty - a Family pleaser! This was so tasty! All my kids liked it (ages 20 13 & 11) and it was my first time making scallops - their first time eating them! Pros: really easy and quick Read More
Rating: 3 stars
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. Pros: Easy filling quick Cons: Scallops pricey Read More
Rating: 5 stars
Yum! I am doing the budget friendly meal plan and was surprised to scallops on the list. I am in Central Texas and scallops are 15/lb. Maybe it's a seasonal thing- I have never bought them because they are always so expensive. Anyway I got a 2 lb bag of frozen shrimp for 10 and used 1 lb. for this recipe. It came out AMAZING. I wish I had taken a picture it looked like something from a restaurant. I would highly recommend this for a gathering it's so easy but looks and tastes great! Plus it doesn't take long so you can spend more time out of the kitchen. If you aren't sure if your company will like cilantro- I think it would be just as good with fresh parsley or just the lemon juice. Pros: Tasty Healthy Cons: Price Read More
Rating: 4 stars
Loved it! We dont eat shell fish so replace with either chicken or tofu seemed a bit salty with the chicken but the carnivour in the house thought it was perfect! The rice was delicious! Pros: Very easy to put together Cons: A tad salty Read More
Rating: 5 stars
Super easy and delicious!!! Will become one of our regular recipes Read More
Rating: 4 stars
Great easy recipe. I wouldn't change a thing! Read More
Rating: 5 stars
Delightful and easy! And quick! Read More
Rating: 5 stars
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. Pros: Easy Read More
Rating: 5 stars
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. Pros: Easy to make Read More