Active time 20 min Start to finish 20 min
- 1 lb sea scallops
- 1 teaspoon curry powder
- 1 ½ to 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated peeled fresh ginger
- 1 garlic clove, minced
- 2 medium zucchini ( ¾ lb total), halved lengthwise and cut diagonally into ½ inch–thick slices
Garnish: fresh cilantro sprigs and lime wedges
Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and season to taste. Heat ½ tablespoon olive oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another ½ tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer to a plate.
Add remaining tablespoon olive oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and seasoning to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute. Serve.