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1
Trim tops of okra, being careful not to cut into pods.
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2
Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds.
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3
Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel.
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4
Add 1 tablespoon salt to boiling water, then add okra and cook, uncovered, until just tender, about 5 minutes.
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5
Drain okra in a colander, then plunge into same ice water to stop cooking.
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6
Drain okra and pat dry with paper towels.
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7
Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2-inch-wide strips.
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8
Puree onion, garlic, ginger, jalapeno (to taste), and 1/4 cup chicken broth in a blender.
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9
Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt.
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10
Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over moderately high heat until just beginning to smoke.
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11
Brown scallops in 2 batches, turning once, about 4 minutes total.
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12
Transfer scallops as browned with tongs to a plate and keep warm, covered with foil.
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13
(Scallops will not be cooked through.)
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14
Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate.
-
15
Add puree carefully (it may splatter), then add curry powder.
-
16
Boil, stirring constantly, 2 minutes.
-
17
Add coconut milk and remaining 3/4 cup broth and bring to a simmer.
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18
Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes.
-
19
Season sauce with salt and pepper.
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20
Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes.
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21
Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.
