Gazpacho: In blender, purée tomatoes, tomato juice, cucumber, red peppers, onion, cilantro, lime juice, olive oil, garlic, hot sauce, salt and pepper until smooth. Refrigerate for 1 to 1 1/2 hours or until well chilled.
Seared Scallops: Pat scallops dry with paper towel and season with salt and pepper. Heat oil in large skillet set over medium-high heat; sear scallops, without disturbing, for about 2 minutes or until golden crust starts to form. Turn and cook for 1 to 2 minutes or until golden brown.
Assembly: Divide gazpacho among 2 shallow bowls. Top with corn, avocado, cilantro and scallops. Drizzle with olive oil.