Week 44, Recipe 5: Curried Scallops and Rice

NOTES

• Make the rice the night/morning before you eat for a 10 minute dinner prep! It was NOT spicy.
• This had lots of flavor and was really delicious.
• Scallops have a very light flavor - like lobster or crab. Cut them up if you need to once cooked if your kids shy away from seafood.

INGREDIENTS

Rice -

• 1/2 c. chopped green onions, divided
• 2 garlic cloves, minced
• 1/4 c. butter
• 1 1/2 c. uncooked rice
• 1 tsp curry powder
• 3 c. chicken broth
• 1/2 tsp salt

Scallops -

• 2 tbsp butter
• 1 1/2 lb sea scallops
• Red pepper, cut into strips (or save time and use a frozen package of pepper strips)
• 1/4 c. fresh minced parsley

DIRECTIONS
1. For rice, saute 1/4 cu. onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned. Add broth and salt and bring to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed (according to your rice package's instructions - probably 20-40 minutes).
2. Season scallops with salt and pepper. In a large skillet, saute scallops in 2 tbsp butter until firm and opaque. remove and keep warm. In the same skillet, saute pepper until tender. Stir in the rice and scallops, parsley and salt and pepper to taste.