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1
Preheat oven to 375F.
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2
Halve squash lengthwise, reserving 1 half for another use.
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3
Halve remaining squash piece diagonally crosswise and season with salt.
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4
Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water.
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5
Cover roasting pan tightly with foil and roast until tender, about 1 hour.
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6
Pat scallops dry and season with salt.
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7
Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through).
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8
Remove from heat.
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9
Add turmeric and toss until scallops are yellow, then transfer to a bowl.
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10
Cook jalapeno, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute.
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11
Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes.
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12
Add cream and garam masala and simmer 2 minutes.
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13
Remove from heat and cover.
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14
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
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15
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.
