Ingredients
Method
- 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.