A delightful dish combining perfectly seared scallops with a tangy and fresh tomato relish.
Pat the scallops dry and season them with cumin, salt, and pepper evenly on both sides.
Dry scallops sear better, creating a golden crust.
In a mixing bowl, combine diced tomatoes, capers, red onion, minced jalapeño, brown sugar, cumin, and a squeeze of fresh lemon juice. Mix gently.
Let the relish sit for a few minutes to meld the flavors.
Heat a skillet over medium-high heat and add butter and olive oil. Allow the butter to melt and foam slightly.
Combining butter and oil prevents the butter from burning.
Place the scallops in the skillet, ensuring they are not crowded. Sear for 2-3 minutes on each side until golden brown.
Avoid moving the scallops while searing to achieve a good crust.
Serve the scallops on a plate and top with the prepared tomato relish. Garnish with a lemon wedge if desired.
Serve immediately for the best flavor and texture.
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