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Curried Rice and Scallops

Serves 4


  • 90g Australian butter
  • 1 cup long grain rice
  • 1 teaspoon curry powder
  • 1/2 cup Australian skim milk powder
  • 1/4 teaspoon saffron powder
  • 2 cups chicken stock
  • 3 spring onions, sliced
  • 2 tablespoons chopped parsley
  • 2 tomatoes, chopped
  • 500g scallops
  • freshly ground black pepper, to taste
Download Recipe (PDF)


  1. Melt 60g butter and saute rice and curry powder for 2 minutes. Remove from heat and stir in skim milk powder, saffron and stock and bring to the boil. Place rice in a shallow baking dish and bake uncovered at 180C for 25 minutes, stirring occasionally. Melt remaining butter and saute remaining ingredients for 2-3 minutes. Mix through the rice and serve immediately.

Tips / Handy Hints

Place 60g butter, rice and curry powder in a dish and cook on High for 1 minute. Mix in the milk powder, saffron and stock and cook uncovered on High for 10-12 minutes or until rice is tender and water has evaporated. Place remaining butter and spring onions in a covered dish and cook on High for 1 minute. Add the scallops and tomato and cook covered on High for a further 2 minutes. Stir in parsley and seasonings. Mix scallop mixture into rice and serve.

Nutritional Information

Nutrients per serve:
Energy (kj) 1210
Protein (g) 34
Fat, Total (g) 6.5
Carbohydrates (g) 23
Sodium (mg) 0
Calcium (mg) 217
Iron (mg) 0


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