Tex Mex Scallop Rice Bowls

For the Rice:

• 6 cups cooked white rice more if desired (either warm or at room temperature)
• 2 tablespoons lime juice
• 1 teaspoon lime zest

For the Pico de Gallo:

• 1 cup finely diced tomato
• ¼ cup finely diced red onion
• ¼ cup finely chopped cilantro
• 1 lime juiced
• 1 tablespoon minced jalapeño optional
• Kosher salt & ground black pepper to taste

For the Spiced Lime Crema:

• ½ cup sour cream
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon lime zest
• 2 teaspoons taco seasoning

For the Scallops:

• 1 pound large sea scallops
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 lime halved

Additional Ingredients:

• 1 avocado sliced
• 1 lime cut into wedges
• chopped cilantro to taste
• jalapeño slices if desired