Seafood - Scallops with Avocado Salsa

Serves 4

1/4 cup finely shredded basil leaves
2 T fresh lime juice
1 T evoo
1 small onion, minced
1 jalapeno, halved, seeded and thinly sliced
1 small garlic clove, minced
2 Hass avocados (10 oz each), peeled, pitted, cut into 1/2" dice
S & P
2 T vegetable oil
2 pounds sea scallops
1/4 cup water
4 plum tomatoes, cut into 1/2" dice
1 T balsamic vinegar

In a large bowl, combine basil through garlic. With a rubber spatula, gently fold in avocados and season with s & p.

In a large skilled, heat veg oil until shimmering. Season scallops with s & p, cook over high heat until browned outside but still rare in the center, about 2 mins per side. Transfer scallops to a warmed platter.

Add the water and tomatoes to the skillet and cook over mod high heat, scrapiing up any browned bits from the bottom, until the water has reduces to 2 T, about 2 mins. Remove from heat. Stir in vinegar and season with s & p. Pour pan sauce over scallops and serve the avocado salsa on the side.