Curried Sea Scallops with Zucchini

1 pound of fresh sea scallops
1 tsp. Madras curry powder
Salt and pepper
3 Tbsp. vegetable oil, divided
2 medium zucchini, cut horizontally then into ½” half moons
1 clove minced garlic
1 tsp. freshly grated ginger
Fresh lime juice

Pat sea scallops dry. Season with curry powder, salt and pepper. In a large sauté pan, heat 2 Tbsp. vegetable oil. Sear scallops until golden, 1-2 minutes per side. Transfer to a dish.
Add another tablespoon of oil to pan to cook minced garlic and grated ginger. Cook for one minute. Add zucchini and cook until tender. Add scallops back in with any accumulated juices and cook another minute. Drizzle with a little fresh lime juice when serving.