In a bowl, combine the cucumber, pineapple, cilantro, red onion, lime juice, lime zest, jalapeno, salt, and hot sauce. Taste and adjust the seasoning, if necessary.
Rinse the scallops and pat them dry. Season them with salt and pepper, to taste.
Warm the oil in a large skillet over medium-high heat. Sear the scallops, without moving them in the pan until golden, about 2 to 3 minutes per side. Arrange on serving plates and serve with a generous topping of salsa.
Recipe courtesy of Deen Family