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Curry Scallops And Rice Exps119912 Sd1999448a02 28 1bc Rms 6

Curry Scallops and Rice

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

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 3 tablespoons 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.

Nutrition Facts

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

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