- 4 1/2-inch thick slices pineapple, cut crosswise and patted dry
- 12 large scallops, patted dry and muscle discarded
- 1 tablespoon vegetable oil
- Salt and pepper
- 1/2 small red bell pepper, chopped
- 1 large shallot, finely chopped
- 1 jalapeno chile – – stemmed, seeded and finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup chopped fresh cilantro
- 1/2 cup cilantro leaves, for garnish
- 2 teaspoons fresh lime juice
- Heat a grill pan over medium-high heat until hot. Place the pineapple slices in a single layer on the grill and cook, undisturbed, until grill marks appear, about 3 minutes per side. Transfer the pineapple to a plate and let cool.
- Lightly brush the tops and bottoms of the scallops with the oil and season with salt and pepper. Working in batches if necessary, grill the scallops until marks appear, 3 to 4 minutes per side.
- Meanwhile, combine the bell pepper, shallot, jalapeno, garlic and chopped cilantro in a medium bowl. Chop the cooled pineapple, add to the bowl and season with salt and pepper. Just before serving, stir in the lime juice.
- Divide the salsa among 4 plates, top with 3 scallops each and garnish with cilantro leaves.