Scallops With Avocado Salsa

This is an awesome accidental find that I came across on msn.com, credited to Food & Wine. I can't possibly express how delicious this dish is. Each component is wonderful- it's almost a three-for-one deal- one recipe with 3 things that you can make just on their own. I hope you enjoy this as much as we did. Couldn't wait to share with you all!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup basil leaves, finely shredded
• 2  tablespoons fresh lime juice
• 1  tablespoon extra virgin olive oil
• 1  small onion, minced
• 1  jalapeno, halved, seeded and thinly sliced
• 1  small garlic clove, minced
• 2  avocados, peeled, pitted and diced
•  salt
•  fresh ground black pepper
• 2  tablespoons  vegetable oil
• 2  lbs sea scallops
• 1⁄4 cup water
• 4  plum tomatoes, diced
• 1  tablespoon  balsamic vinegar

Directions

1. In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
2. With rubber spatula, gently fold in the avocados.
3. Season with salt and pepper.
4. In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
5. Transfer scallops to warmed platter- keep them warm.
6. Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
7. Remove from heat and stir in the balsamic vinegar.
8. Season with salt and pepper.
9. Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
10. *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!