I found this recipe in the advertisement section (Gasp!) of the July 2008 Food and Wine magazine. I served this dish with white steamed rice. The next evening, we had company for dinner and I put together small versions of the dish as an appetizer. I served it cold with a big tortilla chip as a spoon. It was a hit! I think I actually preferred it the second day. The guacamole would be good on its own. My edits are in green.
1/4 cup finely shredded basil leaves
2 Tbs fresh lime juice
1 Tbs extra-virgin olive oil
1 small onion, minced (1/4 large red onion)
1 jalapeno, seeded and thinly sliced (finely chopped)
1 small garlic colve, minced
2 avocados, peeled, pitted and cut into 1/2 inch dice
Salt and freshly ground pepper
2 Tbs vegetable oil
2 pounds sea scallops
1/4 cup water
4 plum tomatoes, cut into 1/2 inch dice
1 Tbs balsamic vinegar
1. In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeno and garlic. With a rubber spatula, gently fold in the avocados and season with salt and pepper.
2. In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browed outside but still rare in the center, about 2 minutes per side (I cooked all the way through as I am completely against most things raw). Transfer the scallops to a warmed platter.
3. Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, until the water has reduced to 2 Tbs, about 2 minutes. Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper. Pour the pan sauce over the scallops and serve the avocado salsa on the side. Serve with rice.