1/4 cup finely chopped mint, plus 12 mint leaves for garnish
Salt and freshly ground pepper
12 small outer leaves of Bibb lettuce
2 ripe Hass avocados, mashed with 1 tablespoon fresh lime juice
12 large tortilla chips
1/4 cup grated cotija cheese or crumbled feta
Lime wedges, for serving
Heat the oil in a skillet. Add the tomatoes, onion and chiles and cook over moderate heat, stirring, until the onion is softened, 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, 3 to 4 minutes. Off the heat, add the Jack cheese and chopped mint and season with salt and pepper.
Arrange 3 lettuce leaves on each plate and fill with the avocado. Spoon the scallops on top. Garnish with the tortilla chips, cotija cheese and mint leaves. Serve with lime wedges.