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Curry Scallops and Rice

 Curry Scallops and Rice
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • Prepare pilaf mix according to package directions, using 1 tablespoon
  • butter.
  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.