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.
Curry Scallops & Cilantro Rice
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.
Ingredients
- 1 pound dry sea scallops
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt divided
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon coconut oil
- 3 cups cooked instant or quick-cooking brown rice
- 1/2 cup chopped fresh cilantro
- 3-4 scallions thinly sliced
- Juice of 1 lemon
Instructions
- Pat scallops dry and sprinkle both sides with curry powder, 1/4 teaspoon salt and pepper.
- Heat coconut 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
Calories: 305kcalCarbohydrates: 44gProtein: 19gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 750mgPotassium: 342mgFiber: 3g
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Posted in Recipe
