Seared Curried Sea Scallops with Zucchini

I love seafood, and scallops is one of my favorites. I was drawn to this recipe because I'm a huge curry fan, so this seems like curry + scallops would simply be a heavenly combo. :)

SEARED CURRIED SEA SCALLOPS WITH ZUCCHINI

Ingredients:

• 1 pound sea scallops
• 1 teaspoon curry powder
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 clove garlic, minced
• 2 medium zucchini, halved lengthwise and cut diagonally into 1/2-inch-thick slices
• Fresh cilantro sprigs
• Lime wedges

Directions:

1. Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste.
2. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side.
3. Transfer scallops to a plate. Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
4. Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.
5. Garnish with cilantro and lime wedges.
   

Yield: 2 servings