Prepare tomato mixture just before cooking scallops.
In large bowl, gently mix tomato, onion, lime juice, zest, parsley, salt and cayenne.
Gently mix in avocado. Set aside.
In medium skillet, melt margarine or butter and heat. Pat scallops dry and lightly salt and pepper.
Sauté scallops until golden brown on one side, about 1 minute. Turn and repeat on other side. DO NOT OVERCOOK.
Remove from skillet with slotted spoon.
Add scallops to tomato-avocado mixture and stir gently. Serve immediately.
Contributed by Joyce Taylor