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Buttery scallops, colorful pepper strips and a fast rice mix tinged with curry...what’s not to love about this stress-free main dish? —Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1-1/2 cups equals 431 calories, 13 g fat (7 g saturated fat), 86 mg cholesterol, 998 mg sodium, 44 g carbohydrate, 3 g fiber, 33 g protein.
Originally published as Curry Scallops and Rice in Simple & Delicious June/July 2011, p11
ScallopsA member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jul. 18, 2011 by ColleenaG
Very delicious, my family loved it. The only item I altered was fresh pepper strips rather than frozen. With scallops at $14.99 per pound, I found it very expensive for a weekday dinner.
Reviewed on Jun. 14, 2011 by dsnhvninc
I went to Target on my lunch break to purchase ingredients and substituted the rice pilaf with the Archer Farms (Target brand) Curry Potatoes And Lemon Rice...WOW!! Very easy and quick. My two children wolfted it down too!!
Reviewed on Jun. 13, 2011 by scsvatek
We substituted fresh red peppers and it was excellent. My husband and 2 year old son ate it all. It definitely goes on my favorites list.
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