Prepare serving plates. Add a layer of cilantro leaves to two serving plates and set aside.
Make the topping. In a small bowl, combine the tomato, avocado and roasted Hatch chiles, and set aside.
Prepare the scallops. Remove the muscle from each scallop (if it hasn't already been removed). You'll recognize the muscle as a thicker portion of the flesh, running up the side of the scallop. It is slightly opaque compared to the rest of the scallop and the texture is firm. (This muscle is unpleasant to eat, and it should always be removed before cooking.) Grab the tab of the muscle firmly, and then gently pull it off the scallop.
Sear the scallops. Add 1 tablespoon of the Hatch Chile Compound Butter to a large sauté pan and place it over high heat. Season both sides of the scallops with salt and pepper. When the pan is very hot (the butter should be bubbling), add the scallops. You should hear a sizzle when the scallops hit the pan -- if you don't, wait! Sear the scallops until they are golden brown, about 2 minutes per each side. When you flip them, add a touch more of the remaining butter on top of each one. They should be just beginning to crack and still be slightly translucent in the center.
Plate and serve. Immediately place 3 scallops on each of the cilantro-garnished serving plates, and then "sprinkle" the tomato-avocado-roasted Hatch mixture over them.