Curried Scallops ─ ByronTalbott

I absolutely LOVE cooking scallops this way! The best part about it is that you can switch up the dry spice that gets dusted on the scallop for different varieties of seasoned crispiness. MAKE SURE to always get "dry pack" scallops for seared scallops (or just in general) because it just won't have the same crispy effect when you pan-roast them.

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INGREDIENTS:
2 U10 dry pack scallops. (this will not work well with frozen scallops)
2 Yukon gold potatoes
2 garlic cloves
1tbsp oil and butter

Sauce:
1 whole zucchini
1/2 cup yogurt
juice from 1/2 a lemon
handful of spinach

Gremolata:
1 tbsp sliced lemon zest
2 tbsp chopped roasted cashews
1/4 cup capers
1/2 cup butter
1 tbsp picked oregano leaves
Meyer lemon segments