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Curry Scallops and Rice Recipe

Curry Scallops and Rice Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

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.

Wine Pairings

Light-Bodied White Wine

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