In a small bowl, mix garlic, shallot, and jalapeno pepper
Heat vegetable oil in a skillet over medium-high heat. Add scallops and cook for about 4-5 minutes, or until lightly browned on each side.
Turn the scallops over onto a plate.
Add garlic-shallot mixture, pineapple, and red bell pepper to the pan. Cook for 5 minutes, stirring constantly. Scrape any brown bits off the bottom of the skillet.
Add salt, pepper, cilantro and jalapeno. Cook for 1 minute more.
Serving Suggestions: Arrange scallops on each plate and spoon the salsa over the top. Garnish with lime juice, and add the additional cilantro sprig.