Rating: 4.43 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, March/April 2012


Recipe Summary test

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

about 3 scallops & 3/4 cup rice
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.

2 1/2 starch, 2 lean meat, 1/2 fat