Seared Scallops with Pineapple -Cucumber Salsa

I got a new Paula Deen Cookbook yesterday.  It was on a whim, I saw it wanted it, bought it. Normally I don't just jump like that - first I have to read the cover, look through the pages...I might put it in my cart, walk around and decide, 'Oh, I don't need that', then I put it back on the shelf.  I mean who really 'needs' a new cookbook when you have the internet?  Not this time, I left it in my cart.  Paula has been on my mind for days. I have been dreaming of her Lemon Blossoms, I have wanted to make them for over a week, but circumstances have prevented it.  When I saw her cookbook, I started dreaming of all that butter, butter and more butter.   Well to my shock and awe, I found this recipe...can you believe it, NO BUTTER at all

This recipe was very good with just he right kick and it was quite easy to make, even though I have a hard time searing scallops.  I don't know why, but they never turn out 'just right’...I will keep trying. (I thought they were dry enough...)  Also, I could not find sea scallops, so I used small bay scallops.


Seared Scallops with Pineapple-Cucumber Salsa
Adapted from The Deen Family Cookbook

Salsa 
1 cup diced peeled cucumber
1 can diced pineapple
3 TBL chopped cilantro (plus a little extra for garnish)
1 TBL diced red onion 
2 ½ tsp lemon zest
1 large jalapeno diced

Scallops
2 pounds sea scallops
Salt and pepper
2 ½ TBL olive oil

1.        Mix all salsa ingredients together and set aside.
2.        Rinse scallops and pat them very dry, then season them with salt and pepper
3.        Warm the oil in a large skillet over medium-high heat.  Sear the scallops, without moving them in the pan until golden – 2-3 minutes on each side.
4.        Put Salsa on a plate, put scallops on top of salsa, sprinkle with fresh cilantro

Paula says to add 1/4 tsp hot sauce to the salsa, but quite honestly, I forgot. It was not missed.