Curry Scallops and Rice Recipe
Curry Scallops and Rice Recipe photo by Taste of Home
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Curry Scallops and Rice Recipe

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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? —Tina Bellows, Racine, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 package (6-1/4 ounces) curry rice pilaf mix
  • 1/4 cup butter, divided
  • 1-1/2 pounds sea scallops
  • 1 package (14 ounces) frozen pepper strips, thawed and chopped
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon salt

Nutritional Facts

1-1/2 cups: 431 calories, 13g fat (7g saturated fat), 86mg cholesterol, 998mg sodium, 44g carbohydrate (4g sugars, 3g fiber), 33g protein.


  1. Prepare pilaf mix according to package directions, using 1 tablespoon butter.
  2. Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt. Yield: 4 servings.
Originally published as Curry Scallops and Rice in Simple & Delicious June/July 2011, p11

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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ColleenaG User ID: 1190332 180046
Reviewed Jul. 18, 2011

"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."

dsnhvninc User ID: 6025935 180045
Reviewed Jun. 14, 2011

"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!!"

scsvatek User ID: 4971420 181343
Reviewed Jun. 13, 2011

"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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