Place rice in a colander and rinse with cold water until water runs clear. Set aside. Add the coconut milk & water to a medium saucepan over medium-high heat. Bring mixture to a boil. Once boiling, add in the rice. Stir to combine. Cover the saucepan and reduce the heat to low, simmering gently for 15 minutes, or until most of the coconut milk has been absorbed. Remove from heat and let sit, covered, for 10 minutes. Finish by fluffing rice with a fork, then carefully folding in the salt, lime zest, lime juice, & cilantro. Set aside.
Remove the scallops from the packaging. Quickly rinse under cold water. Check each scallop for its side muscle. If present, it will look like a small, rectangular tag right along the side of the scallop, with its fibers running opposite the fibers in the scallop itself. Use your fingers to gently tear it away. Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.
Meanwhile, as the rice cooks, prep the mango salsa. Add all listed ingredients to a medium bowl. Stir to combine. Set aside for serving, or store in an airtight container in the refrigerator for up to 3 days.
Add avocado oil to a large nonstick skillet over medium-high heat. Season generously with S&P. Once oil is hot, cook the scallops: working in batches, carefully transfer the scallops to the skillet. Cook, Gently shaking the pan every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to a paper towel-lined plate.