10-15 minutes before cooking, take the scallops out of the fridge and pat them dry on some paper towels.
Finely dice half of the avocado, half the mango, and red onion. Use the other half for plating…or not, it’s your choice.
Mix all the salsa ingredients together and set aside.
Lightly season the scallops. In a pan over med-high heat, add in the olive oil and then the scallops. Season the other side. Cook for 1 minute.
Flip the scallops over, turn the heat down to medium and throw in the butter. Baste the scallops with the melted butter while cooking for 30 seconds to a minute.