Seared Scallops with Pineapple-Cucumber Salsa

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Awesome, light recipe. I cut back on the jalapeños because I am a wimp, but very tasteful. Took a bit longer to sear than what was called for, but the scallops I used were huge. Will be making again. We really thought the recipe was fantastic. I also used red pepper in addition to black when seasoning them. Made them pop a little more I think.

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what a perfect dish i truely enjoyed every bit of it i added only a drip or 2 of the hot sauce so it wasn't as hot perfect fix :

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Wow....this is excellent. Make sure to use large scallops. When frying scallops, make sure they are completely dried off (no dampness. I garnished this with cilantro and coconut. YUMMY!

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Just made this for a late lunch. It was awesome...light, fresh..just enough kick. The salsa wakes up your mouth. I made it with baby scallops because that is what was in my fridge...wonderful. I will make this again.

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This recipe was great! I didn't add the jalapeno and the salsa still had a nice kick to it. Yay Paula!

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I did not have a jalapeno, so I added a little extra Tabasco, as well as a drop of Dave's Insanity Sauce, and stirred this into the lime juice. My husband loved it. Easy to prepare, and everything tasted great. I will definitely make this again.

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I loved it, I never would have thought fruit as sweet as pineapple would go good as a spicy food source but it all mixed in well and tasted wonderful!

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The scallops were fabulous! The salsa was good with them, very nice for a hot summer day. It took the scallops longer on my stove top than called for - but I think that is just my stove. Very easy to fix, and my guests loved it - there weren't any left!

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Very good! I added kiwi, it tasted good with the added tropical fruit to balance the red onion and cilantro.

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My dear Paula, I adore most all of what you produce however, this dish fell far short of the WOW factor. We did alter the recipe as follows:

Reduce the cuc (english cuc by 2/3 and the cilantro by 2/3. Add star fruit to the mix and most importantly, blacken the scallops to balance the sweet, spice and tart of the dish. I appreciate that many folks may not enjoy blackening ( Pauls meat magic but given this process, it works incredible well. Based on how I've described, this recipe is now in my menu (36 main dishesfor our church's "What can I fix for today!" helping those that can't prepare food for themselves.