Pan Seared Scallops With Fresh Tomato Caper Salsa

• 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

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

seasoning, cumin, salt, ground pepper, salsa, grape tomatoes, capers, lemon juice, red onion, jalapeno pepper, brown sugar, cumin, cooking spray, butter, brown sugar, olive oil

Taken from www.food.com/recipe/pan-seared-scallops-with-fresh-tomato-caper-salsa-243406 (may not work)