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1
Heat 1 teaspoon of the olive oil in an 8-inch skillet until shimmering.
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2
Add 1 tablespoon of the diced red onion and 1/2 tablespoon of the minced jalapeno and cook over moderately high heat, stirring constantly, until the onion is golden, about 4 minutes.
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3
Add the coarsely chopped tomatoes and the hot water and cook, stirring, until the tomatoes are just softened, about 3 minutes.
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4
Transfer the mixture to a blender or food processor and puree until smooth.
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5
Strain the sauce through a fine sieve set over a bowl, pressing on the solids.
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6
Stir in 1/2 teaspoon of the lime juice and season the tomato sauce with salt and pepper.
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7
In a small bowl, gently toss the diced avocado with the diced tomato, chopped cilantro and the remaining 1 tablespoon of red onion, the remaining 1/2 tablespoon of jalapeno and the remaining 3 teaspoons of lime juice.
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8
Season the avocado salsa lightly with salt and pepper.
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9
Heat the remaining 2 teaspoons of olive oil in a large, heavy skillet until shimmering.
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10
Season the scallops with salt and pepper and cook over high heat until the scallops are browned and crisp on the bottom, about 3 minutes.
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11
Turn the scallops and cook until just cooked through, about 2 minutes longer.
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12
Spoon the tomato sauce into the center of 4 dinner plates and mound the avocado salsa in the center.
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13
Arrange 3 scallops around the mounds of avocado salsa and serve.
