Curry Shrimp and Scallops with Cilantro Rice

Curry-coated scallops and shrimp with chewy brown rice seasoned with cilantro, scallions and lemon. Lot of flavor going on. Yah, that's right!

For two people with maybe a little leftover rice. For more, increase using these ratios.

1/2 lb sea scallops
1/2 lb medium shrimp
1 teaspoon curry powder
1 tablespoon butter
3 cups cooked brown rice
1/2 cup fresh cilantro
3 scallions thinly sliced  
juice of one lemon
1/4 cup white wine
Salt & Pepper
Optional - chili pepper sliced in rings - amount is to your personal taste

Cook the brown rice and set aside.

Rinse and pat dry the scallops and shrimp and sprinkle both side with curry powder, salt and pepper,

Heat the butter in a large.non-stick skillet over medium heat and add the scallops and shrimp cook until golden brown, about 2 - 3 minutes per side. Remove to a plate.

Deglaze the pan with the white wine and add the brown rice, cilantro, scallions, lemon juice, and chilies, if using and a pinch of salt and pepper. Cook stirring until heated through.

Top with the scallops and shrimp.  Serve up and enjoy!  

And enjoy the leftover rice!