1-First, mix up the Spring Mango Salsa by combining 1 ripe mango (pitted, peeled, and diced), 1 cup quartered cherry or grape tomatoes, ½ cup julienned radish, ½ packed cup chopped cilantro, juice of 1 lime, and a dash of kosher salt and fresh ground pepper. Season it, cover, and chill it in the fridge.

2-Next, blend the Avocado-Coconut Cream with 1 ripe Hass avocado, juice of 1 lime, 1 coarsely chopped jalapeño, ⅓ cup light coconut milk, ½ teaspoon honey, and kosher salt until it’s silky smooth, then refrigerate that too.

3-Pat the scallops dry again, add fresh ground pepper, and sear them in a hot skillet with half a tablespoon each of butter and olive oil for 90 seconds per side don’t wiggle them around to get that golden crust. Repeat for the rest after wiping the skillet clean, then slice each into quarters. Warm your 8-10 corn tortillas in the microwave or over a burner for a nice char, and assemble by spreading on the Avocado-Coconut Cream, adding 6-8 scallop pieces, and topping with that fresh Mango Salsa. Serve right away for the best flavors!