Curry Scallops & Cilantro Rice for Two

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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

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Recipe Summary

total:
25 mins
Servings:
2
Nutrition Profile:
Low-Calorie
Gluten-Free
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Serving Size: about 3 scallops & 3/4 cup rice
Per Serving:
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.
Exchanges:

2 1/2 starch, 2 lean meat, 1/2 fat
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Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
01/18/2013
The best!!! This is wonderful a big hit at our house Pros: Easy fast and wonderful Cons: none Read More
EatingWell User
Rating: 4 stars
10/22/2015
Restaurant-worthy Beautiful plate - look like a 40 restaurant entree and tastes just as good. Wonderful combination of flavors and textures. Pros: Quick and easy Cons: Sea scallops are expensive - but worth it especially for just 2 portions Read More
EatingWell User
Rating: 4 stars
02/05/2013
Terrific flavor loved this. BUT - I increased the curry powder and used 2 tsp of curry powder and that coated only 3/4 lb scallops. I can't imagine using less curry. I do not like hot spicy foods so it's not just me! May depend on the heat of the curry you use. Also used basil instead of cilantro since that is what i had on hand and used organic short grain brown rice that i cooked ahead and then sauteed with the scallions basil and lemon juice. the rice was great. nice contract with the scallops. very pretty dish. Pros: easy to make great flavor Cons: none Read More
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