Zucchini is a versatile vegetable that pairs well with red bell pepper strips and pan-seared scallops.

When the neighborhood garden fairy drops zucchini at my doorstep, I immediately start pondering recipe options — and there are plenty.

I like zucchini because it's easy to work with and so versatile. You can grill, broil, fry, bake and saute it. I am a fan of grilling it because the zucchini retains its sweetness.

For grilling, slice zucchini into¼ inch-thick pieces on the diagonal, brush the slices with a little oil and then season lightly with sea or kosher salt and black pepper. Grill them just a few minutes on each side — watching carefully. Don't grill too long, or they will become a mushy mess.

You also can shred zucchini and toss with hot pasta or add it to cold pasta or tossed salads.

Another option: Simply saute zucchini in a skillet with a bit of olive oil, garlic and a few seasonings.

One thing about zucchini is that it has a lot of moisture. If you want to use it shredded in dishes or in quick breads, it's best to shred it, then place in a colander and let the moisture drain. Or you can place it between several sheets of paper towel and squeeze out the excess moisture.

Today's recipe pairs broiled zucchini and red bell pepper strips with pan-seared scallops.

Scallops are another one of my favorites. But if they're overcooked, they'll turn out tough and rubbery. They should be delicate and fork-tender with a nice, crisp crust.

To get that crisp crust, the scallops need to be dry. Make sure you either buy dry-packed scallops or pat them dry with paper towel. Dry-packed scallops are typically not treated or soaked in a solution, which makes them heavier and extends their shelf-life.

The method I now use for pan-searing scallops is adapted from Cook's Illustrated magazine. The scallops are seared on one side for about 2½ minutes in oil.

When you turn them over to cook on the other side, add butter to the pan. Once the butter is melted, tilt the pan slightly to pool some of the butter to one side. Spoon the butter over the tops of the scallops. You may need to do this in batches depending on how many scallops you are cooking. You don't want to crowd them in the skillet.

With this recipe, the scallops are tossed in an oil mixture before searing so there is no need to add more oil to the skillet — only the butter. The same oil mixture is used on the vegetables and some is reserved to drizzle over the entire finished meal.

1¼ pounds sea scallops (at least 2 inches in diameter), rinsed and patted dry½ cup olive oil, divided1½ teaspoons smoked paprikaSea or kosher salt and freshly ground pepper, to taste1 medium zucchini, cut into 2½ by ½ inch sticks1 red bell pepper, cut into strips2 tablespoons unsalted butter, divided¼ cup finely chopped fresh parsley or cilantroBaguette slices for serving, optionalPreheat the broiler. Rinse the scallops and pat them dry. Place in a bowl.Whisk ¼ cup olive oil, paprika, salt and pepper together in a bowl. Add half of the dressing to the bowl with the scallops and toss. Add the zucchini and red pepper strips to the remaining dressing and toss. Spread the vegetables on a large foil-lined baking sheet. Broil until the red pepper and zucchini begin to brown, 5 to 7 minutes.Meanwhile, heat a large skillet over medium heat. Once hot, working in batches, add the scallops to the pan. Cook 2 to 3 minutes. Turn them over, add 1 tablespoon butter to the skillet. Once the butter has melted, tilt the skillet, pooling the butter to one side. Spoon the butter over the scallops and cook about 1 to 2 minutes more depending on their size.Remove the scallops from the skillet, set aside and keep warm. Repeat with remaining scallops, adding the remaining 1 tablespoon butter after you turn the scallops if necessary.Whisk the remaining ¼ cup olive oil with the parsley or cilantro and season the mixture with salt and black pepper.Divide the scallops, red pepper strips and zucchini among plates and drizzle with the parsley oil. Serve with baguette slices.