Rating: 4 stars
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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.

Source: EatingWell Magazine, March/April 2012


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Pat scallops dry and sprinkle both sides with curry powder, 1/8 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.

  • Add cooked rice, cilantro, scallions, lemon juice and the remaining 1/8 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 Facts

about 3 scallops & 3/4 cup rice
307 calories; protein 18.7g; carbohydrates 44.7g; dietary fiber 2.9g; sugars 0.8g; fat 5.3g; saturated fat 2g; cholesterol 34.8mg; vitamin a iu 378.4IU; vitamin c 9.3mg; folate 32.3mcg; calcium 22.9mg; iron 1.2mg; magnesium 30.4mg; potassium 351.3mg; sodium 750.6mg; thiamin 0.1mg.

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