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
- Prepare pilaf mix according to package directions, using 1 tablespoon butter.
- 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.
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