Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Curry Scallops Cilantro Rice
Details
- Servings: 4
- Diet: High-Fiber, Low-Fat
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 1 pound dry sea scallops
- ½ teaspoon curry powder
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- 1 tablespoon butter
- 3 cups cooked instant or quick-cooking brown rice
- ½ cup chopped fresh cilantro
- 3-4 scallions, thinly sliced
- Juice of 1 lemon
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