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1
In a small saucepan over medium heat, warm the soup base, then whisk in enough water to reach your desired consistency.
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2
Cook for a few minutes to heat the soup through, then decrease the heat to low, cover, and keep it hot while you make the topping.
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3
Remove the stem from the serrano and scrape out the ribs and seeds, reserving the seeds.
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4
Finely chop half the serrano, then transfer it to a small bowl.
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5
Add the avocado, tomatillo, shallot, cilantro, lime zest and juice, and agave nectar; stir to combine.
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6
Taste, and if you want the salsa spicier, add some of the serrano seeds and/or the other half of the serrano, finely chopped.
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7
Remove the large side muscles from the scallops.
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8
Then, unless theyre dry-packed scallops, rinse them and thoroughly pat dry.
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9
Season the scallops with salt on each side.
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10
Pour the oil into a medium skillet over medium-high heat.
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11
When it starts to shimmer, add the scallops, making sure they arent touching each other.
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12
Sear until they have a 1/4-inch-deep golden crust, 1 to 2 minutes.
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13
Turn them over and sear on the other side for another minute or so.
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14
They should still be slightly springy to the touch, and you should be able to tell on the sides that the middle is still slightly translucent.
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15
Transfer them to a plate.
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16
Ladle the soup into a wide, shallow bowl, top with the salsa and then the scallops, and eat.
