Pan-Grilled Sea Scallops with Thai Green Curry and Zucchini Spaghetti

To separate the coconut milk, do not shake the can before opening it. Scrape off 1/2 cup of the top thick layer, the coconut cream, into a bowl. Measure 1 cup of the remaining liquid, the coconut milk, into a separate bowl; set aside.

Use a mandoline with the medium-width (1/8-inch wide) blade and cut the zucchini and yellow crookneck squash, lengthwise, into long julienne strands. (Or if preferred, cut crosswise into thin slices.) In a wok or skillet over medium-high heat, add 1 1/2 tablespoons of oil. When hot, add both squashes and sauté, tossing carefully, until the strands droop and cling together, about 3 minutes. Season with salt and pepper. Set aside and keep warm.

Meanwhile, pat dry the scallops on paper towels. In a wok or non-stick frying pan over medium-high heat, add the remaining 1 tablespoon oil. When hot, add one layer of scallops. Let the scallops brown without stirring for about 1 minute. With tongs, turn the scallops over and brown the second sides, about a minute longer. (You may need to do the scallops in two batches.) When done, remove to a plate and keep warm.

Add the coconut cream to the wok or pan. Stir continuously until thick bubbles appear, about 2 minutes. Reduce to medium heat; add the curry paste and cook, stirring frequently until fragrant, about 2 minutes. Add the palm sugar, fish sauce, the reserved 1 cup coconut milk, and the lime leaves. Increase to high heat and bring to a boil. Immediately reduce to medium heat and simmer, stirring occasionally, until the sauce thickens to a creamy consistency, about 1 to 2 minutes. Taste and adjust the seasonings. Add the basil leaves and cook just enough to wilt.

Spoon the sauce into 4 large flat plates. Put a quarter of the zucchini spaghetti into the center of the plates ringed with scallops. Garnish with sprigs of Thai basil.