You may want to make the salsa the day before serving and just add the oil and fresh cilantro at the last minute.

Finely dice the pineapple and mix together with the pink peppercorns, coriander seeds, lime juice, salt and pepper. Add the raw shallots, olive oil, and fresh chopped cilantro. Keep the salsa as cold as possible. The fun of this dish is the hot-cold, sweet-acid sensation. For the scallops, sprinkle the salt and pepper over all sides of the scallops and cover all sides with a small amount of olive oil. On a very hot grill, cook the scallops 30 seconds on each side, keeping the grill top open. Overcooked scallops are terrible, so you’ll want to keep them a nice medium-rare. Remove the scallops from the grill and arrange 4 scallops on each plate. Cover each scallop with 1/2 tablespoon of the pineapple salsa and serve.

TIP: Lesser-quality scallops are soaking in juice-if these are the only ones available, let them dry on a towel several minutes ahead of time. Better yet, save this recipe until you find great diver scallops!

TIP: To retain the color of the herb when chopping herbs like cilantro, use the sharpest knife in the kitchen rather than pinching it with a dull knife.

If you’re lucky enough to live in an area where you can purchase scallops in the shell, use the half-shell as your plate. Best of all, you will know the scallops are fresh.