Combine the curry powder and juice in a bowl. Add the scallops and toss to coat. Cover, refrigerate and marinate scallops until rice is cooked.
Heat the 1 Tbsp. oil in a small-to medium-sized pot set over medium-high. Add the rice and ginger and cook 1 minute. Pour in the stock and bring to a boil. Cover the rice, turn the heat to its lowest setting and cook 20 minutes, or until the rice is tender. Mix in the cilantro, salt and pepper, turn off the heat, and let rice sit until scallops are cooked.
Heat the 2 Tbsp. oil in a large non-stick skillet set over medium-high. Remove the scallops from the marinade; keep marinade. When the skillet is hot, add scallops and cook 2 minutes. Turn each scallop over. Add the butter, reserved marinade and cook 2 minutes more, until the scallops are cooked and a sauce forms around them.
Divide the rice among shallow bowls. Set scallops and its juices, on or around the rice. Serve with chutney and yogurt, garnish with lime slices, and enjoy.