Slice the chillies by holding the jalapenos by the tip and cutting around the perimeter. Cut into small pieces and set aside.
Cut the scallops, each in 4 pieces and season them with salt. Allow them to absorb the seasoning for about 10 minutes.
While the scallops are marinating:
Bring a small pot of water to a boil. Using a paring knife, make an “X” on the bottom of the tomato. Blanch in the boiling water and remove after a minute, or when the skin starts to release. Place in cold water.
When cool, peel the tomato and then slice it in half width-wise and remove the seeds. Place the tomato in a blender and puree.
After 10 minutes rinse the scallops and place them in a stainless or glass bowl. Add the onions, chopped cilantro and chilies; add the tomato and then enough lime juice to cover.
Mix gently and cover for 15 minutes or up to a few hours.
Garnish with avocado, pumpkin seeds, and cilantro