Curry Scallops Cilantro Rice for Two
Ingredients
- 8 ounces (about 6 large) dry sea scallops (see Tip)
- ¼ teaspoon curry powder
- ¼ teaspoon salt, divided
- ⅛ teaspoon freshly ground pepper
- ½ tablespoon butter
- 1 ½ cups cooked instant or quick-cooking brown rice
- ¼ cup chopped fresh cilantro
- 2 scallions, thinly sliced
- 2 tablespoons lemon juice
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