1-Start: by combining 6 cups of cooked white rice with 2 tablespoons of lime juice and 1 teaspoon of lime zest in a bowl. Mix gently and set it aside to let the flavors soak in.

2-Next, prepare the pico de gallo: In another bowl, combine 1 cup finely diced tomato, ¼ cup finely diced red onion, ¼ cup finely chopped cilantro, the juice of 1 lime, and 1 tablespoon minced jalapeno if you want some heat. Season with kosher salt and ground black pepper to taste, then set aside.

3-For the spiced lime crema, whisk together ½ cup sour cream, 2 tablespoons freshly squeezed lime juice, 1 teaspoon lime zest, and 2 teaspoons taco seasoning in a small bowl. Pop it in the fridge to chill and let the tastes meld.

4-Now for the scallops: Pat 1 pound of large sea scallops dry and season lightly with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium to medium-high heat. Sear the scallops flat side down for about 3 minutes until golden, then flip, add 1 tablespoon butter and half a lime cut side down, and cook for another 3 minutes until firm.

5-Assemble your bowls: Divide the lime rice into four portions. Top each with the seared scallops, pico de gallo, sliced avocado, and chopped cilantro.

6-Serve right away with the spiced lime crema, extra lime wedges, and jalapeno slices if desired. This step ensures everything stays fresh and flavorful.