Minted Lime Scallops

*The zest is the colored part of the citrus peel with none of the bitter white membrane.

In a covered saucepan, gently poach scallops with garlic, vegetable oil and water for 3 to 4 minutes, turning once. Using a slotted spoon, remove scallops to a ceramic or glass bowl. Rapidly boil down liquid in a pan to about 1/4 cup. Cool and combine this liquid with remaining ingredients, except avocada and lettuce. Pour over scallops in bowl. Refrigerate for 1 to 2 hours. Just before serving, peel and dice avocado. Toss gently with the scallops. Serve on the lettuce garnished with additional mint sprigs.

1 1/4 pounds sea scallops
1 clove garlic, minced
1 tablespoon vegetable oil
1/4 cup water
1/4 cup lime juice
1/4 cup green onions, finely chopped
1 teaspoon grated lime zest*
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/8-1/4 teaspoon cayenne pepper
1/4 cup fresh mint, chopped
1 ripe avocado, diced
Bibb or Boston lettuce