Smokey's zucchini vegetables with scallops

Ingredients for 2 servings:

• 4 large scallops
• 2 m.-large zucchini
• 1 large orange(s), untreated
• 40 g herb butter
• 2 handfuls of basil, roughly torn
• 1 tbsp curry powder
• Salt and pepper from the mill
• 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Low carb, SiS-compatible

Cut the zucchini diagonally into slices about 1/2 cm thick. Using a zester, scrape as much zest off the orange as possible. Mix the curry powder and salt and toss the scallops in it to coat them well on all sides. Melt half of the herb butter in a frying pan and fry the zucchini slices. When the slices are cooked but not too soft, add the remaining butter and the orange zest (reserve a little for garnish). Season with salt and pepper, cover, and let the pan simmer over low heat. Heat the olive oil in a second pan and fry the scallops for about 2 minutes on each side. Add the basil to the vegetables, toss everything together again, then arrange the zucchini on 2 plates and place 2 scallops on each plate. Sprinkle the remaining orange zest over the zucchini.