Curry Scallops & Cilantro Rice

Very tasty, easy, and some useful techniques here.

Dinner for two, I had a 300g package of scallops, so somewhat more than would be necessary strictly following the recipe. I used the full amount of spices, and found this fine, so I'd suggest using a bit more if making a whole recipe.

I used real brown rice, rather than instant. The rice was cooked, then turned into the pan in which the scallops had been seared and tossed with chopped cilantro and lemon juice. The rice was good, and the technique of turning the rice into the pan where the scallops (or whatever) had been cooked and tossed with cilantro (or appropriate herb) and lemon juice worked resulted in especially tasty rice.

Definitely a do-again.