Scallops with Avocado Salsa

Ingredients

• 1/4 cup finely shredded basil leaves
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1 small onion, minced
• 1 jalapeño—halved, seeded and thinly sliced
• 1 small garlic clove, minced
• 2 avocados (10 ounces each) peeled, pitted, and cut into 1/2-inch dice
• Salt
• freshly ground pepper
• 2 tablespoons vegetable oil
• 2 pounds sea scallops
• 1/4 cup water
• 4 plum tomatoes, cut into 1/2-inch dice
• 1 tablespoon balsamic vinegar