Combine all the salsa ingredients and set aside. Feel free to customize the quantities to suit your tastes.
Use a blender or food processor to pulverize the tortilla chips into a coarse meal. You can also hand-crush them with the back of a spoon. You should end up with about a quarter cup. Transfer to a large flat plate. Rinse and pat your scallops dry. Beat the egg in a small bowl.
Dip both of the flat sides of each scallop into the egg and then lightly press each side into the ground tortilla chips.
Heat a non-stick pan with a tablespoon of olive oil over medium high heat.
Place the scallops in the pan and let cook for about 1 to 2 minutes on the first side. You should be hearing a good sizzling sound. When they’re nicely browned on one side, turn them once and cook until the other side is browned and the middle of the scallops just go opaque.