1-Gathering and Prepping Your Ingredients: First, start by rinsing and patting the scallops dry to remove excess moisture, which ensures a perfect sear. Then, gather all ingredients like the cooked white rice, fresh tomatoes, and lime for easy access it’s my go-to trick for smooth cooking sessions.

2-Next, combine the cooked rice with 2 tablespoons of lime juice and 1 teaspoon of lime zest to give it that zesty kick. While that’s infusing, mix up the pico de gallo by combining 1 cup finely diced tomato, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, juice from 1 lime, and optional 1 tablespoon minced jalapeno, seasoning with kosher salt and ground black pepper to taste.

3-Cooking the Scallops and Assembling: Whisk together the spiced lime crema using 1/2 cup sour cream, 2 tablespoons freshly squeezed lime juice, 1 teaspoon lime zest, and 2 teaspoons taco seasoning, then pop it in the fridge to chill. For the scallops, pat 1 pound of large sea scallops dry, season with salt and pepper, and sear them in 2 tablespoons of olive oil for 3 minutes flat side down in a hot pan.

4-Flip the scallops, add 1 tablespoon butter and 1 halved lime cut side down, and sear for another 3 minutes. Squeeze the charred lime over the scallops for extra flavor. Finally, assemble the bowls by dividing the lime-infused rice, topping with the seared scallops, pico de gallo, 1 sliced avocado, and chopped cilantro to taste, then serve the crema and lime wedges on the side along with jalapeno slices if you want more heat.