When the neighborhood garden fairy drops zucchini at my doorstep, I immediately begin 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 sauté it. (I am a fan of grilling it because the zucchini retains its sweetness.)

For grilling, slice zucchini into ¼-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, or simply sauté it 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 towels and squeeze out the excess moisture.

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.

You can pair broiled zucchini with pan-seared scallops, as I do. To get that crisp crust, the scallops need to be dry. Make sure you either buy dry-packed scallops or pat them dry with a 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.