|Virgin olive oil||1 Tablespoon|
|Sea scallops||8 Ounce|
|Chipotle chilis en adobo||3|
|Roma tomatoes||3 , seeded and diced|
|Avocado||1 , peeled, pitted, and diced|
|Cucumber||1⁄3 Cup (5.33 tbs), diced|
|Lime juice||1 Tablespoon|
Heat the olive oil in a saute pan or skillet and sear the scallops over high heat for 2 minutes, until cooked through.
Slice the scallops in half and then each half into quarters, and transfer to a mixing bowl.
Rinse the chipotles with water and julienne into thin strips.
Add to the mixing bowl together with the tomatoes, avocado, cucumber, and lime juice, and thoroughly combine.