¼ cup finely shredded fresh basil leaves
2 tablespoons lime juice
1 tablespoon olive oil
1 small onion, minced
1 garlic clove, minced
Hot pepper sauce to taste
Salt and pepper to taste
2 avocados, peeled, pitted and diced
2 pounds sea scallops
¼ cup water
4 plum tomatoes, chopped
1 tablespoon balsamic vinegar
In a large bowl, combine basil, lime juice, oil, onion, garlic, pepper sauce, salt and pepper. Gently fold in avocado. Set aside.
Spray a large skillet with nonstick cooking spray. Put scallops in the skillet and sprinkle with salt and pepper. Cook over high heat until golden brown but still rare in the center, about 2 minutes per side. Transfer to a serving dish.
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 about 2 tablespoons, about 2 minutes. Remove from the heat. Stir in the vinegar. Pour the sauce over the scallops and serve with the avocado salsa on the side.