Pan Seared Scallops With Fresh Tomato Caper Salsa - cooking recipe

Ingredients

8 sea scallops, dry (can sub bay scallops if larger scallops are not available)
Scallop seasoning
1 dash cumin, on each scallop
1/4 teaspoon salt
1/8 teaspoon ground pepper
Salsa
1/2 lb grape tomatoes (or cherry)
1 tablespoon capers
1 teaspoon lemon juice, fresh
1/4 cup red onion, minced
1 teaspoon jalapeno pepper, minced (seeded and de-ribbed)
1/2 teaspoon brown sugar
1/2 teaspoon cumin
Searing
cooking spray
1 teaspoon butter
1/4 teaspoon brown sugar
1 teaspoon olive oil

Preparation

Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeno peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
Place two cooked scallops on each plate, and top with fresh tomato caper salsa.