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Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Toss with 2 tablespoons oil. Sprinkle with salt and black pepper. Grill scallops on the rack of an uncovered charcoal grill directly over medium coals for 2 to 4 minutes or until nearly opaque, turning once halfway through cooking (do not overcook). (For a gas grill, preheat grill. Reduce heat to medium. Place scallops on grill rack over heat. Cover and grill as above.) Transfer scallops to a cutting board. When cool, slice crosswise into rounds and place in a large bowl; cover with plastic wrap and set aside.
In a blender or food processor, combine lime juice, serranos, poblano and the remaining 1 teaspoon salt. Cover and blend or process until smooth; strain through a medium-mesh sieve, reserving liquid. Discard solids and pour liquid over scallops, tossing to coat.
Cut a thin slice from both ends of the orange and grapefruit so fruit will sit level. Set fruit on a cutting board; cut down from the top of the fruit to remove peel and white pith. Working over a bowl to catch juices, cut between a section and the section’s membrane, slicing toward the center of the fruit. Turn the knife and slide the knife along the other side of the section next to the membrane to remove the section. Repeat with all sections. Discard any seeds. Add fruit sections and citrus juices to the scallop mixture. Cover and chill mixture for 1 to 24 hours.
Before serving, add the remaining 2 tablespoons oil, onion, cucumber, avocado and cilantro to the scallop mixture. Season to taste with salt and black pepper. Serve in chilled martini, margarita or pilsner glasses or in shallow bowls. Serve with tortilla chips.