Check the sea scallops to make sure they've been well trimmed (sometimes you''ll find some fibrous stuff at the edge). Coat the sea scallops generously with Creole seasoning and a little salt. Roll them through the melted butter and put them, still dripping, into the hot pan. Cook them for about a minute on top and the bottom. (Don't cook the sides.) They're ready when they're distinctly brown but still bulging at the sides.
Combine all the sauce ingredients up to the avocados in a food processor. (You can use that to do the chopping.)
Spoon about 1/4 cup of the sauce onto the plate. Place four to six scallops on the plate (depending on size). Put the avocado slice between them. Garnish with chopped cilantro and green onions.