0 recipes from contoocook and beyond


l lb. sea scallops
l tsp. curry pwoder
l-l/2 to 2 tbsps. veggie oil
l tsp. finely grated peeled fresh ginger
l garlic clove minced
2 med zucchini (3/4 lb. total) halved lengthwise and cut diagonally into l/2″ thick slices
Pat scallops dry and sprinkle with curry powder and s&p to taste. Heat l/2 tbsps. oil in large nonstick skillet over mod high heat until hot but not smoking then sear scallops in 2 batches, adding another l/2 tbsps. oil if necessary until golden, l to 2 mins. on each side. Transfer scallops to a plate. Add remaining tbablespoon oil to skillet then cook ginger and garlic over mod heat stirring until fragrant about 30 seconds. Add zu cchini and s&p to taste, then cook stirring frequently until crisp tender, 4 to 5mins. Return scallops to skillet with any juices on plate and toss with zuccini just until heated through, about l min.
Serves 2 Gourmet Sept. 2000

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