Wash the sea scallops under cold water.
Thoroughly dry them with paper towel.
Pour Honey Dijon Dressing over dried scallops.
Toss to coat the scallops evenly. Let it marinate for 30 minutes.
Meanwhile, make the avocado sauce. In a small bowl, mash the avocado with a fork.
Add honey dijon dressing and mix well. Salt to taste.
Cover the sauce with plastic wrap, so that it touches the avocado sauce to prevent browning. Set aside.
To cook the scallops, heat butter and olive oil in 12-inch pan (don’t use non-stick pan) over medium-high heat.
Remove the scallops from a marinade and salt and pepper them.
Add the scallops into sizzling hot pan, making sure the scallops don’t touch each other.
Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready to be flipped. Don’t force it.
Using a tong, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for.
Transfer the cooked scallops onto a plate and top with avocado sauce. Serve immediately.