Peel and remove the stone from the avocado and then mash in a bowl. Finely slice the spring onion. Juice one lime and cut the other into wedges. Pick and chop the fresh coriander. Dice the chilli.
Mix the avocado with the spring onion, half of the lime juice, the coriander and the chilli. Season with salt and pepper.
Season the scallops with salt and pepper and cook in a hot frying pan for 1 minute on each side. They should be golden brown and slightly springy to the touch. Remove from the pan and leave to rest for a minute.
Serve with the avocado mix and garnish with a dusting of chilli powder and a thin wedge of lime.
«Tiger prawns can be used in this dish, as an addition or instead of the scallops.»
A delicious salad of avocado and scallops with a kick of chilli.