- 1 1/2 cups finely chopped fresh pineapple
- 1/2 red bell pepper, cut into small dice
- 3 tablespoons minced fresh cilantro
- 3 green onions, thinly sliced
- 2 tablespoons fresh lime juice
- 1 1/4 pounds sea scallops
- 1 tablespoon olive oil
- salt and freshly ground black pepper
- Combine pineapple, bell pepper, cilantro, green onions, and lime juice in medium bowl; set aside.
- In another bowl, coat scallops with oil, and sprinkle with salt and pepper.
- Heat a heavy non-stick skillet over high heat until very hot. Add scallops to the hot skillet; cook, turning once, until scallops are well seared on both sides and cooked through, about 3 to 4 minutes per side. Transfer scallops to a plate; set aside.
- Pour salsa into the hot skillet; cook until heated through, about 1 minute. Serve scallops with warm salsa alongside.