Scallops on a hot summer day -- adapted from Gourmet

It was nice and warm for a change here so I decided to make a scallop dish I saw in this month's Gourmet magazine. The magazine calls for a kind of scallop "ceviche" -- grilled scallops, cucumbers, lime, and orange segments all marinated together and chilled. But after making the dish I discovered that chilled, cooked scallops aren't as exciting as scallops coming hot from the grill (or hot pan). So here is my adaptation of the Gourmet recipe.

Scallops with cucumber salad

3/4 of an English cucumber, halved, seeded, and thinly sliced
1 navel orange, cut into segments
1/2 carrot, thinly sliced (optional)
2 tablespoons of shallots, thinly sliced
2 tablespoons lime juice
2 tablespoons olive oil
sea salt
freshly grind pepper
1/4 cup chopped cilantro
1 lb large scallops

In a bowl, combine cucumber, oranges, shallots, lime juice, olive oil, and salt and pepper. Chill thoroughly.
Combine the scallops with 1 tablespoon of olive oil and salt and pepper to taste. IN a hot pan or grill, sear the scallops on both sides until cooked.
On a plate, set the cucumber salad and put scallops over them. Serve immediately.

*I am also thinking that a balsalmic vinegar glaze might be nice over the scallops..more experimentation for this weekend!