Seared Scallops with Tropical Salsa
Combine 1/2 c. diced fresh pineapple, 1/2 c. diced fresh mango, 1/2 c. peeled and diced cucumber, 1/2 c. diced red bell pepper, 3 tbsp chopped fresh cilantro, 4 tsp fresh lime juice, 1 jalapeno pepper, seeded and minced and salt and pepper to taste and set aside. Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season 1 lb sea scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops. Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.