Seared Scallop "Ceviche" with Avocado & Arugula

1. Lightly sear the fresh wild-caught scallops in a cast iron pan for 2 minutes on each side until cooked through. 
2. Once seared, chop the scallops into bite-sized pieces. 
3. In a bowl, combine the chopped scallops with diced avocado, halved cherry tomatoes, finely chopped jalapeño, a squeeze of fresh lemon juice, and salt to taste. Toss gently to combine all ingredients. 
4. Arrange a bed of fresh arugula on a plate. 
5. Spoon the scallop mixture over the arugula. 
6. Garnish with micro greens and a sprinkle of hemp seeds before serving.