1. To make salsa, place Avocada, red pepper, chilies, coriander, mint and lime juice in a bowl (a), toss to combine, then stand for 20 minutes.
2. Brush scallops with oil (b) and cook on a preheated hot char-grill or barbecue plate (c) for 30 seconds each side or until they just change color. Serve immediately with salsa and tortilla chips.