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.