Curry Scallops & Cilantro Rice

By garciamoss

Ingredients

• 1 pound dry sea scallops
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon butter
• 3 cups cooked instant or quick-cooking brown rice
• 1/2 cup chopped fresh cilantro
• 3-4 scallions, thinly sliced
• Juice of 1 lemon

Preparation

Step 1

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.