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Curry Scallops and Rice

Total Time

Prep/Total Time: 30 min.

Makes

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
Curry Scallops and Rice Recipe photo by Taste of Home

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.

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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