Seared Alaska Scallops with Jalapeo Cream

INGREDIENTS:16 large Alaska Scallops, 20/30 count (about 1¼ lbs. total), tough opaque foot on the side of each scallop pulled off
2 Tbsp. fresh lime juice
about ¼ tsp. salt, plus more for sprinkling on scallops
as needed, black pepper, freshly ground
1 ½ Tbsp. olive oil
1 ½ cups roasted jalapeño-cilantro salsa, prepared
½ cup heavy (whipping) cream or crème fraiche

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