Seared Sea Scallops With Zucchini

Seared Sea Scallops

Here is a great scallop recipe shared by Chef Brandon Parry at a Collaboration Kitchen event in San Diego, California. Give it a try next time your craving seafood.


Serves 4

  • 1-pound sea scallops
  • 1 Tsp. curry powder
  • 1 1/2 to 2 Tbsp. vegetable oil
  • 1 Tsp. finely grated peeled fresh ginger
  • 1 Garlic clove, minced
  • 2 Medium zucchini (3/4 lb total), halved lengthwise and cut diagonally into 1/2-inch-thick slices
  • Garnish: Cilantro Micro greens or fresh cilantro sprigs and lime wedges


  1. Remove tough muscle from side of each scallop if necessary.
  2. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Place in Reveo and start marinating cycle.
  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. Transfer scallops to a plate.
  4. Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds.
  5. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
  6. Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.
Once a month, We gather up a group of friends that make this all happen. We invite a guest chef to come and cook several dishes of fresh seafood. We chat and laugh over jokes, poke fun at Tommy, and learn about seafood. Then with some great talent, we watch and learn a few things, see how it's cooke...