- 12 ounces carrots, peeled, cut into matchstick-size strips
- 1 12-ounce English hothouse cucumber, cut into matchstick-size strips
- 1 1/2 pounds sea scallops
- 4 tablespoons (1/2 stick) butter
- 1 tablespoon oil
- 1 cup whipping cream
- 1 1/2 tablespoons finely chopped peeled fresh ginger
- 1 1/2 teaspoons curry powder
- Cook carrots in large pot of boiling salted water 2 minutes. Add cucumbers and cook until all vegetables are crisp-tender, about 1 minute longer. Drain well. Pat scallops dry with paper towels. Sprinkle with salt and pepper. Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Working in batches, add scallops; sauté until golden and just cooked through, about 2 minutes per side. Transfer to platter.
- Add cream, ginger and curry powder to same skillet. Add any accumulated juices from scallops on platter. Reduce heat to medium. Simmer until slightly thickened, about 3 minutes. Add remaining 2 tablespoons butter; whisk until melted. Season to taste with salt and pepper. Return scallops to skillet. Add carrots and cucumbers; toss to combine. Cook just until scallops and vegetables are heated through, about 1 minute.