Rinse scallops, and pat dry with paper towels to remove excess moisture.
Bring water to a boil in a 1 1/2-quart saucepan over high heat; stir in turmeric and rice. Return to a boil; cover, reduce heat, and simmer 20 minutes.
Combine 1/4 teaspoon salt, cumin, red pepper, and black pepper. Sprinkle cumin mixture over scallops; toss gently.
Heat 1/2 tablespoon olive oil in a large nonstick skillet, tilting pan to coat bottom. Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Scrape off any residue in pan with a wooden spoon. Repeat procedure with remaining oil and scallops.
Add 1/4 teaspoon salt, poblano pepper, cilantro, and tomato to cooked rice. Serve with lime wedges, if desired.
Oxmoor House Healthy Eating Collection
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