Pan-Seared Scallops and Mexican Salad

For the Salad: 1/2 pound tomatillos, husked, washed and diced 1 jalapeño pepper, seeded and cut into small pieces 1/2 cup red beans 2 cut-up scallions, white and green parts 1/3 cup shredded carrots 1/3 cup red onion, diced 3 avocados, peeled and cut into 1 inch pieces For the Dressing: 2 cloves garlic 1/3…