I really enjoyed this dish. It was light and very tasty. The sweetness and tanginess of the pineapple blends perfectly with a touch of spiciness that the other ingredients provide. The scallops melt in your mouth, adding a perfect touch to such a yummy dish. I adapted this recipe from one I found on foodnetwork.com. I served the dish on a bed of rice.
-1 cucumber, peeled and diced
-1 cup canned pineapple chunks, drained
-1 Tbs finely chopped red onion
-1 Tbs lime
-1 tsp finely chopped jalapeno pepper
-salt, to taste
-1/4 tsp Tabasco sauce
-2 lbs sea scallops
-black pepper, to taste
-1 Tbs olive oil
In a bowl, combine cucumber, pineapple, red onion, lime juice, jalapeno, salt and Tabasco.
Rinse the scallops and pat them dry. Season with salt and pepper, to taste.
Heat olive oil in a large skillet, over medium-high heat. Sear scallops, without moving them in the pan, until golden- about 2-3 minutes per side.
To serve, place a bed of rice on the plate. Scoop some of the pineapple-cucumber salsa on top of rice. Top with seared scallops. Enjoy!