Prep time: 15 minutes
Cook Time: 5 minutes
1. Using a paring knife, remove the peel and pith from the tangerine and grapefruit. Working over a large bowl, carefully cut between the membranes to release the segments and any juices. Add the avocado, red onion, cilantro, lime zest, and lime juice to bowl; gently toss to mix. Season with salt and black pepper to taste.
2. Heat the oil in a large non-stick over medium-high heat. Season the scallops with salt and black pepper to taste; sear until golden brown and just cooked through, 1 1/2 to 2 1/2 minutes a side.
3. Transfer 3 scallops to each of four serving plates. Spoon salsa over scallops.
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