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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


  • 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


  • 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.

Reviews for Curry Scallops and Rice

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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."

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!!"

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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Wine Pairings

Light-Bodied White Wine

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