Scallops, Bell Peppers, Mango and Avocado

Ingredients

 * 1 red bell pepper
 * 1 yellow bell pepper
 * 1 green bell pepper
 * 12 cherry tomatoes
 * 1 tbsp. olive oil
 * 1½ lbs. sea scallops
 * ¼ cup fresh lime juice
 * ¼ cup gold tequila
 * ⅓ cup chopped fresh cilantro
 * ⅓ cup chopped fresh basil
 * 3 tbsp. chilled unsalted butter, cut into pieces
 * 1 cup avocado, peeled, pitted and diced
 * 1 cup mango, peeled, pitted and diced
 * fresh cilantro sprigs
 * steamed rice for 4

Directions

 * 1) Char the bell peppers over gas flame or in broiler until blackened on all sides.
 * 2) Enclose in paper bag; let stand 10 minutes.
 * 3) Peel and seed bell peppers. Cut bell peppers into slivers. Set aside.
 * 4) Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.
 * 5) Heat oil in heavy large skillet over high heat.
 * 6) Add scallops and cook 2 minutes. Remove from heat.
 * 7) Turn scallops over. Add lime juice to skillet, then tequila.
 * 8) Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes.
 * 9) Using slotted spoon, transfer scallops to plate.
 * 10) Stir charred peppers, tomatoes, cilantro and basil into cooking liquid.
 * 11) Add butter 1 piece at a time, whisking just until melted.
 * 12) Return scallops to skillet.
 * 13) Season to taste with salt and pepper.
 * 14) Spoon scallop mixture onto plates, over rice.
 * 15) Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.