Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste with a mortar and pestle. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until oil is shimmering. Brown pork on one side, about 5 minutes, turn it over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making chutney.

Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.

Slice pork and serve with compote.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with a rub made of 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon brown sugar (or Splenda brown sugar), 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in balsamic vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Place salmon on plate and top with caramelized onions.

Cook edamame on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice, lemon juice, and 1/4 teaspoon sea salt to a coarse purée. Season with salt. Set aside.

Stir together turmeric, curry powder, cumin and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with spice mixture.

Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until lightly browned and just opaque, about 4 minutes per batch. (Overcooking can toughen scallops to watch them closely). Serve scallops over edamame hummus.