In a blender blend the tomatoes, salt, avocado oil and the balsamic vinegar until very smooth then strain into a bowl so all the skins and seeds are removed. Chill the soup in the refrigerator until needed. This can be made the day before.
When ready to serve rip some basil leaves and soak them in some water then set a frying pan onto high.
Heat the oil in a frying pan and when the oil starts to smoke sear the scallops only around one minute on each side then switch off the frying pan and allow them to heat through from the heat that is left in the frying pan.
Ladle the soup into the bowls. Sprinkle the soup with the diced avocado, ripped basil, ground pepper and 4 scallops for each person. Drizzle a little more avocado oil over the soup and you are ready to serve.