To make Mealie Pap, bring water to boil in a heavy-bottomed stainless steel saucepan. Slowly whisk in the white cornmeal and cook according to package directions. Season with salt and pepper. Pour the pap into an 8 inch square buttered pan and refrigerate until cool.
While Mealie Pap is cooling, make Chakalaka. Heat olive oil in a heavy bottomed stainless steel pot. Add diced onions and sauté until translucent. Add diced tomatoes and chopped jalapeno and cook for about 2 minutes. Add sugar, salt and freshly ground black pepper and mix well. Reduce heat and adjust the seasoning to taste. Keep warm until ready to serve. (Note: adjust the amount of jalapeno to taste).
Cut cooled Mealie Pap into 6 slices and brown in a nonstick pan in 2 tablespoons of butter until golden on both sides. Keep warm.
Dry scallops on a paper towel and season with salt and pepper. Heat olive oil in a nonstick pan over medium-high heat. Sear scallops about 3 minutes on each side until golden brown. When turning scallops to sear the other side, add 2 tablespoons of butter if desired.
To serve, spoon warm Chakalaka on a plate and place the Mealie Pap on top with the scallops on top of the Mealie Pap. Garnish with cilantro and serve immediately.