Seared Curried Scallops with Zucchini

1. 1

   Remove tough muscle from side of each scallop if necessary.

2. 2

   Pat scallops dry and sprinkle with curry powder and salt and pepper to taste.

3. 3

   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.

4. 4

   Transfer scallops to a plate.

5. 5

   Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds.

6. 6

   Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.

7. 7

   Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.